"Solera" Base - Extract 
Extract Recipe
Submitted By: mcclarnon (Shared)
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| Batch Size: 13.50 gal | Style: Straight (Unblended) Lambic (17D) |
| Boil Size: 14.30 gal | Style Guide: BJCP 2008 |
| Color: 5.8 SRM | Equipment: 25g kettle |
| Bitterness: 2.0 IBUs | Boil Time: 15 min |
| Est OG: 1.057 (14.1° P) | |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Single Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
1 |
| 9 lbs |
Wheat Dry Extract (8.0 SRM) |
Dry Extract |
2 |
| 1.00 oz |
Strisslespalt [2.0%] - Boil 30 min |
Hops |
3 |
| 16.00 oz |
Malto-Dextrine (Boil 5 min) |
Misc |
4 |
| 1.0 pkgs |
Roselare Belgian Blend (Wyeast Labs #3763) |
Yeast |
5 |
Taste Notes
7/21/19 Tasted the saved original sour. 9.5/10. A+ Pretty acidic already. Hopefully cherries don't make it too acidic.
9/17/19 Amazing brett aroma and strong cherry flavor but not as complex as the base beer. Taste may be a little sweet from priming sugar/yeast mixtures.
10/1/19 Beer is excellent. Bottle conditioning should only help.
Notes
12/15/18 Started w/ 14 gallons of distiled water. Ended w/ ~13.5 gallons. 30 minute boil.
OG 1.057-8 @ 76F. Pitched Roeselare.
12/15-12/16 Fermentor blew over
12/22/18 Pitched Gigayeast Sour Cherry Funk
?? Pitched Houndstooth dregs.
4/7/19 pH 3.2-3.6. Refractometer sample 7.6 BRIX / 1.030 gravity
OG - Corrected:
14.27 °P, 1.058
FG - Corrected:
3.62 °P, 1.014
Alcohol By Volume:
5.83%
7/17/19 Transferred ~10 gallons into two 6 gallon carboys filled w/ 9 lbs of cherries each. Added Omega "All the Bretts".
7/18/19 Added 1 tsp of mahlab & ~.65 oz of medium+ oak cubes to each carboy (boiled 10 min).
9/17/19 9 weeks on cherries. Beer temp 71.6 F. pH < 3.2. Gravity ~1.009. Bottled ~4.7 gallons from one of the carboys. Filled carboy back up w/ cider.
10/13/19 Bottling the remaining 4.5 gallons. Gravity may have dropped a little bit to 1.007-8.This Recipe Has Not Been Rated
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