hey everyone,
I'm looking for some feedback on my first sour beer. I am modeling the recipe after Goose Island's Madame Rose. In doing my research, there wasn't much info on people trying to clone this beer. But what I did find was 2 sets of ingredients, which must mean the recipe has changed slightly. An older article on embracethefunk.com stated the ingredients were "2-row, Wheat, Dark Chocolate, Victory and Fuggle hops." The current malt bill on gooseisland.com is "2-row, Wheat, CaraPils, Special B, Chocolate and Pilgrim hops." I did my best to throw together a recipe with that info, listed below.
74.1% 10lbs 2-Row
14.8% 2lbs Wheat
3.7% .5lbs Caramel 80
3.7% .5lbs Special B
1.9% .25lbs Chocolate
1.9% .25lbs Acid Malt
1 oz Fuggles 60min
East Coast ECY20 "Bug County"
At 65% efficiency, that puts me right around 6.5-7% ABV, 16 IBUs and ~20 SRM. I also plan on mashing high, around 158 deg. How does this look? I plan on adding wine or bourbon soaked oak cubes when adding the sour cherries to secondary, about 2-3 months before bottling. I'm pretty pumped for this, especially with getting lucky with Bug County. Would greatly appreciate some feedback, thanks!
I'm looking for some feedback on my first sour beer. I am modeling the recipe after Goose Island's Madame Rose. In doing my research, there wasn't much info on people trying to clone this beer. But what I did find was 2 sets of ingredients, which must mean the recipe has changed slightly. An older article on embracethefunk.com stated the ingredients were "2-row, Wheat, Dark Chocolate, Victory and Fuggle hops." The current malt bill on gooseisland.com is "2-row, Wheat, CaraPils, Special B, Chocolate and Pilgrim hops." I did my best to throw together a recipe with that info, listed below.
74.1% 10lbs 2-Row
14.8% 2lbs Wheat
3.7% .5lbs Caramel 80
3.7% .5lbs Special B
1.9% .25lbs Chocolate
1.9% .25lbs Acid Malt
1 oz Fuggles 60min
East Coast ECY20 "Bug County"
At 65% efficiency, that puts me right around 6.5-7% ABV, 16 IBUs and ~20 SRM. I also plan on mashing high, around 158 deg. How does this look? I plan on adding wine or bourbon soaked oak cubes when adding the sour cherries to secondary, about 2-3 months before bottling. I'm pretty pumped for this, especially with getting lucky with Bug County. Would greatly appreciate some feedback, thanks!