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Notes

From Tonsmeire’s “American Sour Beers”, pg 331. Get the bok for a great resource. This recipe can be found online at https://beersmithrecipes.com/viewrecipe/2384531 I would suggest allowing Mapleton 2 Row to replace the Golden Promise if desired. I have adjusted the weights to hit targets for a 5G batch. Here are the orginal persentages/IBUs: 79% Golden Promise/Mapleton 2 Roe 10% Rye Malt 6% 120L Crystal Malt 2.5% Pale Chocolate Malt (I specified a light SRM malt with SRM of 350) 2.5% Chocolate Rye Malt 19 IBU EKG at 50 min 5 IBU EKG at 15 min Boil 105 min OG 1.045 FG 1.009 IBU 24 SRM 4.5 My recipe comes in way darker than suggested. Not sure if we care. I specified a single infusion mash at the suggested 154ºF and a sparge at 168ºF. BeerSmith provided recommended strike temps. I will alter mine to use RIMS but use the same temperatures. Duration for aging isn’t specified. Interesting aye? White Labs recommends that the b. clausenii ferment at 85ºF while the recipe calls for 68ºF. Lets set that as the range for primary - I will likely go at 68ºF. I suspect that we do Primary Fermentation at home and then get together to fill the barrel for aging? The team has more experience at this then I do but I always fo primary in glass and then secondary in the barrel. Note the yeast choices… That sounds good. Better attenuation will be achieved with a starter and I have included the starter instructions in the BeerSmith version of the recipe on-line, which I will make public. I suspect the starter should be made with both yeasts but the traditional ale yeast will get a jump that way. The b. clausenii will kick in later. Also note that there is no other souring critter in here besides the rather subdued b. clausenii. No doubt the barrel’s flora will bring the pH down over extended aging in anycase, whether we want it to or not. I see this as an argument for doing a Sour Solera in the future with this barrel! Lets get cracking on this!!!