I have come up with an easy way to get my sour pipeline going. I am going to start making 12 gallons of some of my beers. Some of the beers will be fermented like normal…some will be fermented with sour blends.
With this beer I decided to ferment the whole 12 gallons with the same yeast. The second half of this batch was racked into a Better Bottle with Wyeast Roeselare Blend and 1 medium toast oak spiral that I boiled for 30 minutes, changing the water every 10 minutes. I don’t want much oak flavor, just a place for the bugs to live.
I racked 5 gallons of the standard into a keg which is in my kegerator carbing. The beer tastes great flat. I have high hopes for this beer once it is carbed and ready to go.
|
| Malt Bill |
| Pounds | Type |
| 12 | Pilsner |
| 4 | Honey Malt |
| Hops |
| IBU | Type | Time |
| 15 | Tettnanger | 60 |
| Mash Schedule |
| Temp | Time |
| 158F | 60 minutes |
| 170F | Batch Sparge |
| 170F | Batch Sparge |
|
| Yeast | WLP-400 |
|
| Stats |
| 12 gal | 80% efficiency | IBU: 15 |
You can see that this beer has a very simple grain bill. The beer finished out at about 1.012 which gives it a good mouth feel. With a FG of 1.012 that gives the Roeselare Blend some residual sugars to eat but the beer shouldn’t be overwhelmingly sour.
My next beer I am doing this with is a Dunkleweizen which I will ferment the second half of the batch with the sour blend from the beginning. Thinking about calling the soured half “Alte Braune” – Old Brown in German.
