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Author Topic: Super Sour Ale - Extract  (Read 1780 times)

combat32

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Super Sour Ale - Extract
« on: September 02, 2016, 09:24:55 AM »


Super Sour Ale - Extract



ABOUT THE BEER
Boil size:    2.5 gallon
Final volume:  5 Gallon
Days in primary: 4-6 months
Days in secondary: 3-6 months or longer
Fermentation temperature: 68-70F

OG: 1.049
FG:  1.012
ABV: 4.8
IBU:  0.0
SRM:  3.0


BEFORE THE BREW DAY
Starter required? - yes - for the Lactobacillus 1 liter


EXTRACTS, SUGARS AND STEEPING GRAINS

3 lbs  Pilsner DME
3 lbs  Wheat DME
4oz    Maltodextrin


HOPS

no hops

YEAST

2.3 tbsp OLY-605 Lactobacillus
2.2 tbsp US-05     rehydrated


MISC PROCESS
Mix all of the extract in a couple of gallons of water (more water makes it easier to mix the extract).  Bring it to a boil, then cool it and dump it in your fermenter, topping up with the rest of the water. 

Pitch the entire Lacto starter into your wort.

Incubate for 18-24 hours.

Pitch REHYDRATED US-05 or S04.

Buy a Brett culture or blend of Brett cultures of your choice and pitch that with no starter (http://www.milkthefunk.com/wiki/Brettanomyces#Commercial_Cultures).

Age for 6-9 months.  Afterwards, you can taste it and see how it tastes.  Do your best to not let any oxygen into the fermenter during this time (this is very important).  Racking into a keg after primary fermentation to age at room temp is a good option for keeping out O2 (occasionally burp the keg), but if you don't have that then just leave in primary this entire time.  You have the option of adding fruit after this 6-9 month period.  I recommend cherries, raspberries, or stone fruit like apricots.  2lbs/gallon of fresh-frozen fruit is a good rule of thumb.  Age the fruit on the beer for 2 months.

for more on Sour beers check this thread.
Sour Beers for Beginners
http://17crew.com/forums/index.php?topic=4007.0

Keg 1- Coconut Pale ale
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- NB Fresh Squished IPA
Keg 5- NB Deadringer IPA
Keg 6- NB Oktoberfest
Keg 7-
FV1-  Simcoe/Amarillo Pale ale
FV2-
Planning-

arrogantbastardale

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Re: Super Sour Ale - Extract
« Reply #1 on: September 22, 2016, 05:37:32 PM »
Nice write up.  How did the beer turn out for you (or is it still aging)?

combat32

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Re: Super Sour Ale - Extract
« Reply #2 on: September 22, 2016, 07:37:55 PM »
Hopefully I can get this brewed this weekend
Keg 1- Coconut Pale ale
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- NB Fresh Squished IPA
Keg 5- NB Deadringer IPA
Keg 6- NB Oktoberfest
Keg 7-
FV1-  Simcoe/Amarillo Pale ale
FV2-
Planning-

combat32

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Re: Super Sour Ale - Extract
« Reply #3 on: February 25, 2017, 03:34:34 PM »
just racked it to secondary after 4 months in primary nice and tart.
also brewed the same and dumped it on top of the old ones yeast cake and added T58 to it.
17
Keg 1- Coconut Pale ale
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- NB Fresh Squished IPA
Keg 5- NB Deadringer IPA
Keg 6- NB Oktoberfest
Keg 7-
FV1-  Simcoe/Amarillo Pale ale
FV2-
Planning-

arrogantbastardale

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  • 608
    • My YouTube Channel
Re: Super Sour Ale - Extract
« Reply #4 on: February 27, 2017, 01:57:21 AM »
just racked it to secondary after 4 months in primary nice and tart.
also brewed the same and dumped it on top of the old ones yeast cake and added T58 to it.
17

Nice!  What Brettanomyces culture did you end up going with?

combat32

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Re: Super Sour Ale - Extract
« Reply #5 on: February 27, 2017, 07:33:35 AM »
I used the dreggs from Lindemans Gueuze Cuvée René
I pulled a sample and oh boy is it tasty its got a nice tartness to it more then the Gose.
with the wyeast Roeselare Belgian Sour Blend - 3763 after the first month i didnt notice a very sour taste, but that changed after the 4 month mark.
thanks for all the info and help Dan
17
Keg 1- Coconut Pale ale
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- NB Fresh Squished IPA
Keg 5- NB Deadringer IPA
Keg 6- NB Oktoberfest
Keg 7-
FV1-  Simcoe/Amarillo Pale ale
FV2-
Planning-

 

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