Sour Beer

I have some Good Belly Straight Shots left over, and while I don't have a specific plan for a beer, I thought I'd at least start by brewing the sour batch up.

Brew Day: 30 Nov 2018

Partial Mash:
6 oz Special B
3 oz Munich
2 oz flaked wheat

Boil #1 (20 min):
1 lb Pilsen DME
6 oz table sugar

Once the boil is complete, chill the wort in an ice bath, and add the wort to a sanitized fermenter with (2) Good Belly Straight Shots; place on a warming plate (wrapped in a towel) for 48-72 hrs.

Boil #2 (20 min): 3 Dec 2018
20 min boil to kill the bugs.

By the time I got to the second boil, I'd decided to do another "barrel aged" sour ale.  As such, later this week, I'll prepare the oak chips in a manner similar to the way I did so previously.  This one is likely going to be a barrel-aged brown or red sour (BABS, BARS) ale.

Hops: 14 g Styrian Golding hops

Yeast: BE-134

Addendum, 9 Dec: Boiled 1.2 oz of oak chips in water for 5 min, then placed them in a sanitized tupperware container.  Covered the oak chips in Woodford Reserve (90.4 proof); it took 2 small bottles, 100 ml.

Addendum, 17 Dec: Racked the beer on to oak chips placed in a hop bag.  I saved the Woodford off for inclusion in baked beans.

Addendum, 21 Dec: Racked to secondary.

Addendum, 12 Jan: Bottled on 1 oz table sugar dissolved in 1/2 cup boiling water.  Got 9 good bottles out of it.