BeerSmith™ Recipes and Web Editor

Taste Notes

Slightly sweet impression (contrary to measured FG) with only very mild tartness and little if any funk. Nicely fruity.

Notes

Notes from Vaughan Littlefield: Sour Barrel 3.0 Recipe 11 lbs 2-Row 1.5 lbs Vienna 1 lb Crystal 40 .5 lb Carafa III .5 oz Saaz @ 90 mins Existing barrel slurry Lallemand Abbaye Belgian Ale yeast Belgian Sour Mix 1 (White Labs #WLP655) Pedio/Lacto blend (Something from Mainiacal Yeast) Mash at 158F 90 Minute boil Based on https://threegodsbrewing.com/recipes/russian-river-supplication-clone/?fbclid=IwAR0L7MO1Lw4uayF9GZzHSRwWn680-NLmXrJyXbXyfRk7-EnpJVRXdg3-C7Q 2020-01-21: Brewday. I nailed the pre-boil gravity predicted by BeerSmith at 1.054, and pre-boil volume of just slightly over 7.5G. I captured 5.1G at 66°F with an OG of 1.074. 2020-01-22: Ambient room temp was left at 68°F as that is Vaughan, the Barrel Master’s, target fermentation temp. Today’s bucket temp is showing both 68 and 70 “lit” on the temperature tape. Based on that I have lowered the ambient room temp to 66°F. I will call the current temp 69°F. 2020-01-23: With an ambient room temp of 66°F the bucket temp is 73°F. Not what I want. I lowered the ambient temp to 64°F in the early morning without effect by early afternoon, so I lowered the bucket in the air column by about 30”. This usually has a significant effect. We will see… By night the bucket has dropped to 68°F. Bubbling continues steady. Very good. 2020-12-08: Doesn’t look like I will ever get any of this one back from the club barrel. Which sucks. 2021-04-28: Fortunes change. Racked 5G from Dan’s keg to my keg #9. Carbonating at room temp to 20 PSI. 2021-06-27: Tapped on Barn tap 2 from keg 9. Spectrometer reading of 8.2 Brix, assuming OG of barrel matched my 1.074, FG is 1.007. Too bad no measurement was made of the barrel OG.