(064) The Rare Barrel Golden Sour 
All Grain Recipe
Submitted By: andrewmaixner (Shared)
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| Batch Size: 11.00 gal | Style: Mixed-Fermentation Sour Beer (28B) |
| Boil Size: 13.20 gal | Style Guide: BJCP 2015 |
| Color: 5.0 SRM | Equipment: Andrew's 20 Gallon eBIAB 11 Gallon Batch |
| Bitterness: 1.1 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: BIAB, Light Body, no mashout |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Wheat Malt, White (Rahr) (3.2 SRM) |
Grain |
2 |
| 2 lbs |
CHÂTEAU SPELT (2.5 SRM) |
Grain |
3 |
| 1 lbs 2.08 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
5 |
| 0.15 oz |
Styrian Goldings [3.7%] - Boil 90 min |
Hops |
6 |
| 0.00 oz |
Strisslespalt [4.0%] - Boil 90 min |
Hops |
7 |
| 2.0 pkgs |
Belgian Lambic Blend (Wyeast Labs #3278) |
Yeast |
8 |
| 1.0 pkgs |
Goodbelly lactobacillus shot (Goodbelly #Souring) |
Yeast |
9 |
| 1.0 pkgs |
My sour blend #1 (52 Consecration) (None #Mixed fermentation sours) |
Yeast |
10 |
Taste Notes
Recipe Credit: Jay Goodwin from The Sour Hour (Brewing Network Podcast) #1
Ideas: half with wyeast 3278 lambic blend, half on dregs and fruit from Consecration.
Subbed Celia for strisslespalt 1.5ibu.Notes
4/22/17: Made hopped 3278 starter, as it was old. Need to remember to pitch entire starter, bacteria won't settle.
Will co-pitch goodbelly lactobacillus.
5/21/17: conditioned malt with 2% water, crushed.
Mashed with 14.25 gal RO water, 5g Epson and gypsum, 10g CaCl, 9ml Lactic. Mashed in at 148F stabilized at 145.
11 gal at 1.047
Put half on Consecration dregs, no activity next day, added old packet of Lallemand abbaye and half pack of US 05. This one is darker from the previous liquid and raisins.
5/20/18: Tasted, seemed 'off' astringent or Ethyl acetate? not sure.
6/20/18: tasted again, believe the initial off taste may have been from the new syringe/blunt needle for drawing samples. Seems better now.
half on goodbelly lacto plantarum pending lambic blend. No pH drop at 24hrs, added Lambic blend and a dash of us05. Golden color.
3/25/18: Kegged 5gal and force carbed, 1.003, pH3.00 but tasted like the TA may be more reasonable. Bottled 4 x 350mL with carbdrop, no new yeast.
Kegged consecration portion on 10/14/18. Not overly characterful. Not too sour either. 1.006, pH measured 3.11, but didn't taste that acidic.
10/2019: Eventually added some nebbiolo barolo wine to it, and mixed with 75% my 0.999 Brett golden blending beer before Force carbing for the 2019 MTF bottle share.
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