Sour Red

[frankstoneline]

Brewing this today:


% LB OZ MALT OR FERMENTABLE PPG °L
39% 4 0 American Two-row Pale 37
29% 3 0 American Munich 33 10 ~
19% 2 0 American Wheat 39 2 ~
10% 1 0 American Crystal 60L 34 60
4% 0 6 Aromatic Malt 36 26 ~

Saaz to 18 IBU's at the start of the boil
Wyeast roselare
Bulk aging on some light toast oak cubes soaked in Cabernet Sauvignon for 6 months.

will update as the brew progresses.

 

[frankstoneline]

Brewed sunday, roselare is ripping through it so far. planning to transfer to secondary on the red wine oak in a couple weeks.