[Liquidpoets] Sour barrel project

[Amanda Broz]

Woo, some recipe competition already!  Fantastic!
I do like the brown sugar component :-)

FYI - the current barrel has a traditional lambic wort -
I'm not in on that batch, however, so I don' have the exact recipe...
cheers,
a

On Wed, Apr 19, 2017 at 7:01 PM, DanSeavey <seaveyd927 at gmail.com> wrote:

>
> 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
>
>    1. Strike grains with 4.61 gal of water at 167.8 °F.
>    2. Mash at 155 °F for 60 min.
>    3. Vorlauf and lauter 2.79 gal in your first runnings.
>    4. Add 4.36 gal of sparge water at 168 °F.
>    5. Vorlauf and lauter 4.36 gal in your second runnings.
>    6. Your combined runnings should be 7.15 gal.
>    7. 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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