[Liquidpoets] Sour barrel project

[DanSeavey]

Hey all,

I would like to be in the next sour barrel project too. I have a suggestion for a project as well, how about a sour biere de garde?? It is meant to cellar and the malt sweetness of it would be a good balance for the sourness of the barrel. 

Below is my recipe:


Malts


9.3 lb	 Pilsner (US) <https://www.brewtoad.com/generic-fermentables/63>	

37	1 °L
2.0 lb	 Bonlander Munich (US) <https://www.brewtoad.com/generic-fermentables/135>	

36	10 °L
1.0 lb	 Pale 2-Row - Toasted (US) <https://www.brewtoad.com/generic-fermentables/49> (I bought plain 2-Row and toasted it myself)	

33	30 °L
0.85 lb	 Aromatic Malt (US) <https://www.brewtoad.com/generic-fermentables/132>	

35	20 °L
0.75 lb	 Flaked Wheat <https://www.brewtoad.com/generic-fermentables/12>	

34	2 °L
7.0 oz	 Brown Sugar <https://www.brewtoad.com/generic-fermentables/187> (add at flame out)
Hops


1.0 oz	Brewers Gold (DE) <https://www.brewtoad.com/hops/52137>	60 min	Boil	Pellet	6.0%
0.5 oz	Brewers Gold (DE) <https://www.brewtoad.com/hops/52137>	30 min	Boil	Pellet	6.0%
1.0 oz	Strisselspalt (FR) <https://www.brewtoad.com/hops/52193>	5 min	Boil	Pellet	4.0%
Yeast


Attenuation
French Saison <https://www.brewtoad.com/yeasts/80>	Wyeast 3711	80.0%


Mash Schedule

Strike grains with 4.61 gal of water at 167.8 °F.
Mash at 155 °F for 60 min.
Vorlauf and lauter 2.79 gal in your first runnings.
Add 4.36 gal of sparge water at 168 °F.
Vorlauf and lauter 4.36 gal in your second runnings.
Your combined runnings should be 7.15 gal.
Boil for 90 minutes, follow the hops schedule and add Irish moss at last 15 minutes.

Let me know what you think,
Dan Seavey

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