Tuesday, January 14th, 2014
Let’s try something a little wild! This is based on Supplication by Russian River, but with significant alterations:
- Skip the carafa to keep the color light
- Use tart cherry concentrate. Easier to get and will turn it bright red!
- Use lacto from Nancy’s yogurt for a full sour without the bret funk!
- Plus the Nancy’s contains Streptococcus – just not the pathogenic kind.
- Style: 20 Fruit Beer / 17 F Fruit Lambic
- Batch Size (Gal): 12.00 (for 10 bottled)
- Anticipated OG: 1.060
- Anticipated ABV: 7%
- Anticipated SRM: 11 (+ tart cherry will make it red)
- Anticipated IBU: 27 Rager (22 Tinseth)
- Brewhouse Efficiency: 70%
- Wort Boil Time: 45+ Minutes
- 22 lbs. Pale 2-row (US)
- 3 lbs. Crystal 40L
- 4.5 lbs. Vienna
- 2.5 oz. Sterling 7.5% @ 45 min
- Antwerp, Belgium profile: per 5 gallons
- — 2.5g Baking Soda
- — 3.0g Chalk
- — 2.0g Gypsum
- — 1.5g Epsom
- — 2.0g Calcium chloride
- Strike at 171°F
- Mash at 154°F
- No reason for a long boil. 45+ minutes.
Yeast & bugs
- WLP530 Abbey Ale Yeast
- 1-2 weeks @ 66-72°F
- Rack, move to 60°F,
- Add oak, tart cherry concentrate and Nancy’s yogurt culture.
- Sit for 3-12 months…
Alternative to souring after primary:
Or, as an alternative – we could do the quick sour (Kentucky common) method: http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html
Nagamy^Scarlet Fever^^92^74^12^60^9^4^70^100^8.8^0.3^0^0^0^0^70^70^22^33^33^3^92^91^4.5^0^0^0^0^0^0^0^0^0^0^0^0^0^0^0^31^26^28^2.5^45^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^1^63^154^1.2^1.06^1.008^^Use Sterling to sub Perle. After primary, add tart cherry concentrate (quite a bit) and lacto from yogurt! Should be a truly sour and red beast!^^^^^^^^^^^^^^^^^^^^7.5^0^0^0^0^0^0.2^
Brew Day Notes
Jamie and Phil shared in the fun and work.
Everything went pretty optimal. Hit the mash temps and OG perfectly. Collected 12 gallons of wort to ferment.
After 2 weeks the beer was racked and moved downstairs to the 60F basement. Turns out there was a extra gallon. We’ll keep it around just in case we need to top everything off.
Meanwhile, a quart of starter was inoculated with the whey from a fresh container of Nancy’s honey yogurt. This was kept in a warm spot in the kitchen cabinet (80-100F) for 3 days. At this point, the starter was malty, but also very sour tasting. Each carboy received a cup of the starter and 12 ounces of tart cherry concentrate. Airlocks were then attached for the long, slow, anaerobic bacterial ferment.
I also added a bit of this starter to the spar bier – which seems to have stalled.