The Rare Barrel Golden Sour
147 calories
11.2 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
3.50 g |
Strisselspalt3.5 g Strisselspalt Hops |
|
Pellet |
2.5 |
Boil
|
60 min |
1.42 |
100% |
3.50 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
3.50 g |
Strisselspalt (Pellet) 3.5 g Strisselspalt (Pellet) Hops |
|
1.42 |
100% |
3.50 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Infusion |
-- |
63 °C |
90 min |
Notes
Notes taken directly from original source...
Yeast/Fermentation:
Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend
"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging."
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Last Updated: 2017-05-21 23:21 UTC