This is a sour brown ale. Pitched with Philly Sour yeast, then after 5 days is transferred to a 10 gallon rye whiskey barrel with a pack of the Roeselare blend of yeast, bacteria, and brett. It will be aged for 2.5 months. After 2 months it will be seasoned to taste with fruit and/or spices.
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Last Updated: 2021-09-08 18:06 UTC
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NEW Water Requirements:
Christmas Barrel Sour Brown Ale 21
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Water Requirements:
Christmas Barrel Sour Brown Ale 21
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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