With the fall coming and the stores all overwhelmed with pumpkin ales and fall beers for Oktoberfest, I felt that I needed to start preparing some sour beers for the fall season. One of the great things about homebrewing is that I can have what I want, when I want it!
Brew Day #1: 4 Sept 2018
Partial Mash:
14 oz Munich
2 oz flaked wheat
Boil #1 (20 min):
1 lb Pilsen DME
4 oz table sugar
After the boil, chill the wort to 80 - 90 deg F, and add to a sanitized fermenter, on (2) Good Belly Straight Shots. Place an air lock in the fermenter cap, and place on a warming plate, wrapped in a towel.
Brew Day #2: 7 Sept
Boil #2 (20 min):
Hops:
FWH: 14 g Jarrylo (AA: 14.2%)
Flame out #1 (20 min): 6 g Jarrylo, 10 g Mosaic (10.8%), 10 g Citra (13.3%)
Flame out #2 (10 min): 6 g Jarrylo, 10 g Mosaic, 10 g Citra
Dry hop: 7 g Mosaic, 7 g Citra
Yeast: US-05
As soon as I took the wort off of the burner, I added the first flame out hop addition, and then added the second 10 min later. At the 20 min mark, I put the wort in an ice bath to cool it to about 80 deg F, and pitched the yeast. I then inserted a blow-off tube in the fermenter cap, and put the beer in the basement bathroom.
Addendum, 18 Sept: Dry-hopped the beer this evening.
Addendum, 21 Sept: Bottled; got 7 good bottles, one partial fill, and on repurposed Mountain Dew bottle. This beer smelled very fruity during the bottling.
Addendum, 7 Oct: Opened the soda bottle tonight. The beer poured with a hazy golden color, typical of the sours I've made. There was mild carbonation and no head, also inline with sours. The beer was mildly tart, and had a hint of fruitiness.
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