Crispyvelo
Well-Known Member
- Joined
- May 16, 2015
- Messages
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I've recently been getting into sour beers. I have been loving trying different sours from all over the world and expanding my palate. I read Michael Tonsmeire's American Sours book which added further motivation to start building my "sour pipeline".
Here's where I'm at now....
Sour Beer #1 (modeled after New Belgium's sour brown Oscar base beer which is used in La Folie)
Brew date (Aug 2015)
- 79.1% Pale 2-row
- 8.8% Munich 10L
- 8.8% Crystal 80L
- 2.2% Carapils
- 1.1% Chocolate
Mashed @153F for 60 w/ double batch sparge. 1 hour boil.
Hallertau (4AA) @ 60min
Hallertau (4AA) @ 30min
One French oak stave.
Roeselare yeast/bug blend
Aging in a 5-gal glass carboy.
IBU - 10.25
OG - 1.05 (terrible efficiency...should be better next time)
FG (as of last month) - 1.002
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I'm about to brew a Westy Blond with WLP530. I also just ordered Funk Weapon #1 from Bootleg Biology (first time trying them).
Soooo, my question is this. Which of these options would you go with for Sour Beer #2:
Option 1 - Brew the same Sour Beer #1 recipe, but replace the the Roeselare with Funk Weapon #1 + US-05 sacch.
Advantage: All variables controlled to isolate and learn what the different yeast/bugs do.
Option 2 - Brew the same Sour Beer #1 recipe, but pitch WLP530 cake + Funk Weapon #1.
Advantage: Might get some interesting flavors with this combination. Also nice to get more life out of the WLP530. This would be a learning experience, as I've never pitched a new brew on a yeast cake before.
Option 3 - Different base beer, pitch Funk Weapon #1 + some other saccharomyces.
Advantage: More flexibility. Might be nice to do a saison or Belgian Blond so that I have one 'light' sour and one 'brown' sour going in the pipeline. Possible blending options too?
Which direction would you go?
Thanks!
Chris
Here's where I'm at now....
Sour Beer #1 (modeled after New Belgium's sour brown Oscar base beer which is used in La Folie)
Brew date (Aug 2015)
- 79.1% Pale 2-row
- 8.8% Munich 10L
- 8.8% Crystal 80L
- 2.2% Carapils
- 1.1% Chocolate
Mashed @153F for 60 w/ double batch sparge. 1 hour boil.
Hallertau (4AA) @ 60min
Hallertau (4AA) @ 30min
One French oak stave.
Roeselare yeast/bug blend
Aging in a 5-gal glass carboy.
IBU - 10.25
OG - 1.05 (terrible efficiency...should be better next time)
FG (as of last month) - 1.002
-----
I'm about to brew a Westy Blond with WLP530. I also just ordered Funk Weapon #1 from Bootleg Biology (first time trying them).
Soooo, my question is this. Which of these options would you go with for Sour Beer #2:
Option 1 - Brew the same Sour Beer #1 recipe, but replace the the Roeselare with Funk Weapon #1 + US-05 sacch.
Advantage: All variables controlled to isolate and learn what the different yeast/bugs do.
Option 2 - Brew the same Sour Beer #1 recipe, but pitch WLP530 cake + Funk Weapon #1.
Advantage: Might get some interesting flavors with this combination. Also nice to get more life out of the WLP530. This would be a learning experience, as I've never pitched a new brew on a yeast cake before.
Option 3 - Different base beer, pitch Funk Weapon #1 + some other saccharomyces.
Advantage: More flexibility. Might be nice to do a saison or Belgian Blond so that I have one 'light' sour and one 'brown' sour going in the pipeline. Possible blending options too?
Which direction would you go?
Thanks!
Chris