Sunday, June 24, 2012

Summer Sour Ale

Gold Medal Winner at NHC 2012
16-E Belgian Specialty Ale
BeerTools Pro Color Graphic
Size: 5.0 gal
Efficiency: 80.0%
Attenuation: 77.0%
Calories: 295.46 kcal per 12.0 fl oz
Original Gravity: 1.088 (1.026 - 1.120)
Terminal Gravity: 1.020 (0.995 - 1.035)
Color: 19.07 (1.0 - 50.0)
Alcohol: 9.0% (2.5% - 14.5%)
Bitterness: 24.7 (0.0 - 100.0)


10.0 lb Pale Ale Malt
2.0 lb Pilsner Malt
1.0 lb Red Wheat Malt
1.0 lb Special Roast Malt
1.0 lb Caramel 60°L
.5 lb Melanoidin Malt
.5 lb Belgian Candi Syrup (D2)
2.0 oz Czech Saaz (3.3%) - added during boil, boiled 60 m
1.0 ea White Labs WLP575 Belgian Style Ale Yeast Blend
1.0 ea White Labs WLP655 Belgian Sour Mix 1


Mash until converted at 150
Primary ferment at 75 with just the WLP575
Add the Candi Syrup once the yeast is done with the malt sugar.  I waited a month but probably would add it at the end of primary next time.
Pitch the WLP655 and leave it at 60-65 after the 575 is done.  Again I waited another month but it could probably be done sooner. Watch it develop the pellicle and it will sour over the next several months.  Taste every once in a while.
When it is close enough, add an ounce of French Oak for a few weeks, then bottle. I bottled at about 7 months.  At this point it was just nicely tart, but has been developing over time.  It was 11 months old at the time of the NHC.  Carbonation was slow to develop, so next time I will be sure to pitch some active yeast at bottling, although this was intended to lay down for a while and see how it changes over time.
I kept the dregs and oak cubes in a jar in the fridge to pitch into another beer I want to sour.

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