BeerSmith™ Recipe Cloud

Taste Notes

4-17: Light, spritzy. Good flavor. Brett is there. Subtle at first, but more prominent as it warms. Longish finish. Not as tart as I had hoped, but still a decent beer. 4-28: The tartness is more pronounced, or I am picking it up better. Super drinkable beer. 6-11: This has developed into a really nice, tart, light, easy drinking beer. Perhaps my favorite that I have made. At least in a while. 7-9: Wow. Continues to develop. Really delicious and complex and refreshing.

Notes

Recipe and process from American Sour Beers, p. 309 Mashed in @ 128 and held for 10'. Decocted 4.5 qts, which I raised to 150 and held for 20. Main mash continue to hold ~128. Boiled decoction for 15'. Added back to mash tun, but temperature only raised to 136. Decocted 2.5 qts and raised to boil. Added back and mash rose to 144. Held for 60'. Decocted 5.25 qts, boiled for 20' with hops. Returned to main mash and held at 156 for 30'. 5-6: Racked to secondary and added brett. 1.001, 4.4% abv, 4.4 pH. Quite turbid. 6-14: 1.004. Calibrated refractometer, so prolly ignore the above reading. Maybe a hint of acid. 9-10: 1.003. Appears to be stable. Starting to get a little tart, and the brett is there, too. Woohoo. Tasting like it will be really good. 11-16: pH is @ 4.5. Tastes bretty. Not sour. 1-31: Tart, maybe even sour. Tastes nicely bretty, and tart. Pretty great. Maybe time to bottle? 4-8: Bottled with 6.70 oz of table sugar and a splash of lactic acid. 4-21: Opened first bottle. Carbed well.