I'll be using raw wheat again for this batch (like with Sour Blonde 1.5.1). This time I will up the malted wheat to 40% of the grainbill and I'll be doing a proper cereal mash with it. As before, I'll be using pilsner as the base malt. New with this batch, I've decided to throw in a pound of Munich for a slightly darker color. I'll also be putting in 12 oz of Maltodextrine to help out the microbes during the long fermentation. I'm planning on an OG of 1.045.
I've decided to lightly hop the batch with 0.5 oz of Fuggle which should get me ~7 IBU. This may inhibit any lacto in the blend but I'm assuming that it will still end up plenty sour.
I'm going to give this beer 3 months in a bucket fermenter with the yeast at ambient basement temperatures (currently around 60 F). I will then transfer the beer into a glass carboy for long term aging. I plan on re-using this yeast cake for multiple beers as I've done with the Wyeast cake in my 1.x.x series of beers.
Recipe Details:
- Grain/Adjunct:
- 4 lb Pilsner
- 1 lb Munich
- 3 oz Acid Malt
- 12 oz Maltodextrine
- Cereal Mash:
- 4 lb Unmalted Wheat
- 1 lb pilsner Malt
- Hops:
- 0.5 oz Fuggle (Pellet, 4.1% AA) at 60 min
- Yeast:
- ECY01 Bug Farm
- Water:
- 7 gal spring water
- 10 gal tap water
- 1 tsp Calcium Chloride
- Extras:
- 1 lb Rice Hulls
Process Details:
- Batch Size:
- 6 gal (Target 6 gal)
- Mash:
- Main Mash:
- Step 1: 155 F for 15 min
- Step 2: 160 F for 60 min (Target 160 F for 60 min)
- Step 3: Ramped up to 175 F in 25 min
- Cereal Mash:
- Step 1: 115 F for 15 min (Target 122 F for 15 min)
- Step 2: 155 F for 20 min (Target 150 F for 15 min)
- Step 3: Boiled for 15 min (Target boil for 15 min)
- Boil:
- 60 min (Target 60 min)
- Fermentation Temps:
- Ambient Basement Temps (60 F to 70 F)
- Primary Duration:
- 3 months
- Secondary Duration:
- 36 months
Results:
- OG:
- 1.045 (Target 1.045)
- Efficiency:
- 72% (Target 72%
- FG:
- TBD (Target 1.004)
- Apparent Attenuation:
- TBD (Target 91%)
- ABV:
- TBD (Target 5.38%)
Brewing Notes:
- 4/10/16 - Brewday - 11:45 AM to 4:15 PM - Not including cleanup:
- Cereal Mash:
- Double milled the wheat and barley for the cereal mash into a small pot
- Added 2.5 gal of hot tap water to the pot. Settled out at 115 F
- Let sit for 15 min
- Heated up to 150 F on the turkey fryer. Ended up overshooting a bit at 155 F
- Let it sit at this temp for 20 min while I did some yard work
- Heated up to a boil and boiled for 15 min. Had a couple boil overs
- Milled the remainder of the grain by hand. Mixed in rice hulls as I went
- Brought 7 gal of spring water up to 170 F
- Transferred water to mash tun until there were 2 gal above the false bottom
- Added CaCl
- Stirred in grain
- Settled at 155 F. Let sit for 10 min at this temp while the cereal mash completed
- Added the cereal mash in gradually to avoid any major spike in heat. Settled out at just about 160 F.
- Let sit for 15 min
- Started the cycle through the RIMS at 2 qt per min at 163 F. There was quite a bit of gunk in the system. I actually had to blow into the swan neck to get the flow going. After a short bit of cycling it began to flow relatively clear.
- Mashed for 45 more min
- Raised the RIMS to 185 F at the end of the mash to raise to 175 F. System had reached this temp after 25 min
- Heated 8 gal of sparge water to 200 F
- Fly sparged
- Collected 8 gal
- Measured the gravity at the grant as 3 brix at the end of the sparge
- Started heating the kettle after collecting 3 gal. Had it at a boil shortly after the end of the sparge
- Added hops after the hot break cleared
- Added Maltodextrine half way through the boil
- Added the wort chiller just before flameout
- Chilled down to 75 F
- Transferred to fermenter
- Pitched yeast
- Moved to basement at ambient temperatures to ferment
- 4/11/16 - Off to a bit of a slow start but it had started bubbling by this afternoon
- 4/12/16 - Still bubbling but very slowly
- 10/20/17 - Status Report:
- Earthy and leathery funk. Kind of reminds me of tobacco. Also get a bit of fruit - tough to pin down. Peach maybe.
- Golden and quite cloudy
- Big diacetyl butter popcorn flavor. Has a bit of fruit mingled in. A little acidity. Brett funk is fairly firm and also get some bandaid flavor. Finishes with a bit of bready malt
- Work in progress. I think this has the potential for bold flavors but needs time
- 11/4/17 - Transferred this beer off the yeast cake into a glass carboy with a vented silicone bung for further aging. Will give this until next year before I sample again. I moved Sour Blonde 2.2.1 onto the cake.
- 5/25/18 - Status Report:
- Very cider like aroma. Smells slightly musty
- Light gold and very clear
- Has a funky bandaid like flavor. Also get some wine/cider like fruit notes. Slight tartness in the finish. I also note a faint bit of malty flavor in the finish
- Light bodied and very dry.
- This is a pretty interesting beer. Flavors aren't exactly bold but they are different from the others. Not terribly complex on its own but I think it could be useful for blending.
- 6/3/18 - Used 1 gal of this beer in my Sour Blond Blend
- 7/15/18 - Added 1 gal of Pilsner based 1.06 wort to this beer (had made this as a yeast starter for a new beer and had a bit left over)
- 8/24/19 - Status Report:
- Aroma: Fruity and wine-like with a bit of funk. Also get some malt coming through Pretty bold aroma
- Appearance: Light gold and very clear
- Flavor: Quite sour. Malty with a bit of fruit flavor and some earthy/leathery funk. Some bandaid like brett character comes through in the finish
- Mouthfeel: Light bodied and dry. Slight prickling in the back of the throat
- Overall: Bold flavors with a fair amount of complexity. A bit too sour on it's own but could be a very nice part of a blend with a milder beer
Lessons Learned:
- I really like the proper cereal mash. Hopefully this produces a starchy enough wort to keep the microbes busy.
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