American Wild Ale 2012

All Grain Recipe

Submitted By: kylekohlmorgen (Shared)
Members can download and share recipes

Brewer: Kyle Kohlmorgen
Batch Size: 5.50 galStyle: Straight (Unblended) Lambic (17D)
Boil Size: 9.00 galStyle Guide: BJCP 2008
Color: 4.0 SRMEquipment: SHPB
Bitterness: 2.1 IBUsBoil Time: 120 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs Wheat, Unmalted (1.1 SRM) Grain 2
1.00 oz Saaz [2.6%] - Mash Hop Hops 3
8.00 oz Maltodextrin (3.0 SRM) Sugar 4
1 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 5
1 pkgs English Ale (White Labs #WLP002) Yeast 6

Taste Notes


Turbid mash with rests at 113F, 126F, 150F, 165F Turbid pulls after 126F rest and 150F rest. Fermentation notes: Primary pitch: Pitched WLP002 at 65F and dregs from JP, Love Child #2, Petrus, Oude Tart, and Gilgamesh No activity after 24 hours – Pitched 1 cup of 1214 slurry Next day – Bubbling away. Finished in around 3 days. 10/21/2012 – Pitched dregs from Upland Sour Reserve (Blend 2) 10/22/2012 – FG = 1.013. Tastes like boring, under-attenuated Belgian wit. Similar color as Belgian wit. 01/13/13 – very young, slight tart, but not much. NO off flavors. Heavy sulfur in aroma. No sign of acetic acid. 03/23/13 – Heavy, musty aroma. Some sulfur in the nose, but fading. Considerable increase in acidity, almost puckering, dries out the tongue. Complexity is still fairly low, but musty flavors are beginning to appear. If the jump in acidity is due to acetic acid, the associated flavors are not present. 04/03/13 – added some Brett Brux Trois slurry, changed lid (airlock). Smells awesome! Pellicle slowly getting more substantial (still very thin – translucent). 04/21/13 – Still has a lot of body. Very musty smell/flavor, with candy-like fruity flavor and faint acidity. Still needs awhile to develop acidity and depth of flavor. 06/24/13 – Great lambic-esque aroma (citrus, hay, funk, peach?). Slight phenolic/funk as the beer warms. The beer has thinned out from last sample, yielding a sharp acidity that stings the roof of my mouth. Other than the sharpness of the acid, no flavor contributions by acetic acid. VERY nice mix of complex flavors: mango, grapefruit, fresh lemon juice – very fruity, not much funk. Acid tingle lingers minutes after swallow. Could use a pitch of funk-producing brett, but otherwise a wonderful beer. Possibilities are endless with this one: fruit, hops, continued aging for blending. I would be proud to serve this beer now. 07/22/13 – Kegged.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine