Hello every one this is my first post and wanted to talk about a sour project I have going at the moment. I brewed a sour brown ale about 10 weeks ago and wanted to document my process so far. Here below are my ingrediants and processes.
6 gallons in the kettle
All grain infusion mash with a cereal mash for the adjunct. 72% efficiency and North East Los Angeles water source.
Malt:
10 Lb Vienna malt
1Lb Carevienne malt
1Lb flaked corn
1 Lb flake rye
.5 Lb pale chocolate malt
.25 Lb carafa III
Hops
Serebrianka at the beginning of the boil at 8 ibu's
Yeast
The Yeast Bay Melange Sour Blend
While waiting for strike water to reach temperature I performed a cereal mash with the flaked corn and rye with 10% of the base malt basically mashing in at 150 for about 15 minutes then brought to a boil. Once I mashed in at 152 I began to boil the cereal mash for thirty minutes (continually stir cereal mash as it will burn the bottom) once the cereal mash was complete I added to the main mash to raise the temperature to 158 for another 60 minutes. Sparged with 168 degree water and continued to boil for 90 minutes. Cooled wort and pitched the sour blend at 72 degrees. My tempuratures in the house would vary we had some strange weather where it would reach into the 100s some days and 70's in the next so I kept the carboy in a darker, cooler spot. The fermentation took 2 days to show a Krausen which last for about a week and a half and I didn't check the gravity till recently. The gravity dropped down to 1.003 and that sample I took had a bit of sulfer but the beer is still very young and has yet to clean the beer up. There was a very noticeable tartness to the beer after the ten weeks and I hope that the beer will develop a little more tartness. There was a lot of funk in the nose and on the palate which I enjoy and I am guessing that will mellow a bit. That is all I have so far and will update in the future.
6 gallons in the kettle
All grain infusion mash with a cereal mash for the adjunct. 72% efficiency and North East Los Angeles water source.
Malt:
10 Lb Vienna malt
1Lb Carevienne malt
1Lb flaked corn
1 Lb flake rye
.5 Lb pale chocolate malt
.25 Lb carafa III
Hops
Serebrianka at the beginning of the boil at 8 ibu's
Yeast
The Yeast Bay Melange Sour Blend
While waiting for strike water to reach temperature I performed a cereal mash with the flaked corn and rye with 10% of the base malt basically mashing in at 150 for about 15 minutes then brought to a boil. Once I mashed in at 152 I began to boil the cereal mash for thirty minutes (continually stir cereal mash as it will burn the bottom) once the cereal mash was complete I added to the main mash to raise the temperature to 158 for another 60 minutes. Sparged with 168 degree water and continued to boil for 90 minutes. Cooled wort and pitched the sour blend at 72 degrees. My tempuratures in the house would vary we had some strange weather where it would reach into the 100s some days and 70's in the next so I kept the carboy in a darker, cooler spot. The fermentation took 2 days to show a Krausen which last for about a week and a half and I didn't check the gravity till recently. The gravity dropped down to 1.003 and that sample I took had a bit of sulfer but the beer is still very young and has yet to clean the beer up. There was a very noticeable tartness to the beer after the ten weeks and I hope that the beer will develop a little more tartness. There was a lot of funk in the nose and on the palate which I enjoy and I am guessing that will mellow a bit. That is all I have so far and will update in the future.
