dcHokie
Well-Known Member
Funky Dirty Blonde (I also briefly considered Skanky Dirty Blonde):
Since this isn't yet a proven recipe, thought I'd start a thread here to share.
This was my first attempt at innoculating a sour mash. Mashed 6 lbs of pils in a 5 gallon cooler MLT, after 90 minutes let it cool to ~115 F, added about a quarter lb of pils malt and covered the surface of the mash with plastic wrap, sealed up the cooler, wrapped in blankets and left it for 3 days. I was also brewing an Oud Bruin and sharing the sour mash with that batch, so after 3 days I pulled a third of the sour mash out; definitely had that creamed corn scent others have mentioned getting from a sour mash. I did my main mash for this beer in another mash tun and mixed in the sour mash after pulling the first runnings prior to adding sparge water (double-batched sparged). Everything else about the brewday was normal process. I co-pitched a 1000 mL Witbier starter and a vial of WLP Brett C. I brewed this about 3 weeks ago, so I probably rack to a secondary carboy within the week and let it ride. I'm interested to see how this one will turn out.
Funky Dirty Blonde
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
81% 9 0 Belgian Pils 37 2 ~
9% 1 0 Wheat Malt 39 2 ~
3% 0 6 Quaker Quick Oats 33 2 ~
2% 0 4 Corn Sugar (Dextrose) 46 0 ~
2% 0 4 Malto-Dextrin 43 6 ~
2% 0 4 Biscuit Malt 36 23 ~
Batch size: 5.0 gallons
Original Gravity: 1.066 measured
Final Gravity: 1.008 estimated
Color: 5° SRM (Yellow to Gold)
Mash Efficiency: 81% measured
Bitterness: 18.8 IBU
hops
use time oz variety form aa
boil 60 mins 1.25 Saaz pellet 3.5
boil 30 mins 0.25 Saaz pellet 3.5
Boil: 6.5 avg gallons for 90 minutes
yeast
Wyeast Belgian Witbier (3944)
Wyeast Brettanomyces Claussenii
Since this isn't yet a proven recipe, thought I'd start a thread here to share.
This was my first attempt at innoculating a sour mash. Mashed 6 lbs of pils in a 5 gallon cooler MLT, after 90 minutes let it cool to ~115 F, added about a quarter lb of pils malt and covered the surface of the mash with plastic wrap, sealed up the cooler, wrapped in blankets and left it for 3 days. I was also brewing an Oud Bruin and sharing the sour mash with that batch, so after 3 days I pulled a third of the sour mash out; definitely had that creamed corn scent others have mentioned getting from a sour mash. I did my main mash for this beer in another mash tun and mixed in the sour mash after pulling the first runnings prior to adding sparge water (double-batched sparged). Everything else about the brewday was normal process. I co-pitched a 1000 mL Witbier starter and a vial of WLP Brett C. I brewed this about 3 weeks ago, so I probably rack to a secondary carboy within the week and let it ride. I'm interested to see how this one will turn out.
Funky Dirty Blonde
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
81% 9 0 Belgian Pils 37 2 ~
9% 1 0 Wheat Malt 39 2 ~
3% 0 6 Quaker Quick Oats 33 2 ~
2% 0 4 Corn Sugar (Dextrose) 46 0 ~
2% 0 4 Malto-Dextrin 43 6 ~
2% 0 4 Biscuit Malt 36 23 ~
Batch size: 5.0 gallons
Original Gravity: 1.066 measured
Final Gravity: 1.008 estimated
Color: 5° SRM (Yellow to Gold)
Mash Efficiency: 81% measured
Bitterness: 18.8 IBU
hops
use time oz variety form aa
boil 60 mins 1.25 Saaz pellet 3.5
boil 30 mins 0.25 Saaz pellet 3.5
Boil: 6.5 avg gallons for 90 minutes
yeast
Wyeast Belgian Witbier (3944)
Wyeast Brettanomyces Claussenii