Wednesday, June 3, 2015

Sour Occur

Two times per year my homebrewing club host an activity that we call Mash Occur.  The activity is basically a big club meeting plus some guys brings their brewing setup for a brewday.  For this MO I decided to brew a sour beer, and for yeast I used the dregs from a bunch of sours beers that we sampled during the day.  My main goal with this beer is to make it very sour so that I can use it to adjust the acidity in my future blends.  It was really great to sample so many sours in one session. 
Here's the breakdown of the sours we saved the dregs from:

photo by Paul
Jolly Pumpkin La Roja
Boon Kreik
Cascade Noyaux
Alésia Servoise Gauloise
Boquébière Hildegard
Berliner Kindl Weisse
Dunham Saison Rustique
Saison Dupont Veille Provision
Rodenbach Grand Cru
Orval
Schoune Lambic Fruit de la Passion
+ a dozens or so of homebrewed sours

Recipe Specifications
Batch Size: 12.00 gal
Total Grain: 23.00 lbs
Estimated OG: 1.054
SRM: 3.3
IBU: 0 IBU
Boil Time: 60 Minutes

Grains
65.2% (15 lbs) - Pilsner
26.1% (6 lbs) - Wheat
8.7% (2 lbs) - Oats

Hops
3.00 oz Debittered Hops @ FWH

Yeasts
WY5335 - Lactobacillus  
WLP655 - Belgian Sour Mix (one year old vial)
+ Dregs from 20+ bottles 

for 3 days then added:

The Yeast Bay - Saison/Brettanomyces Blend

Mash Schedule
Sacch Rest - 60 min @ 157F

Notes
05/23/15: Brew day
OG = 1.055
12 gallons

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