Back to SearchGF Sour
(not yet rated)
Beer Style: Lambic
Recipe Type: partial mash
Yield: 5 gallons
Description:
A partial mash american sour beer.
Ingredients:
- Mash:
- 1 TBSP Termamyl
- 1tsp CaCl
- 1.5 lbs Buckwheat Groats
- 1.5 lbs Biscuit rice malt
- 12 oz James Brown rice malt
- Boil (15 minute boil):
- 0.15 oz Magnum Hops
- 6 lbs Rice Syrup
- 1 TBSP Yeast Nutrient
- 8 oz maltodextrine
- Yeast/bugs:
- WPL 665 Flemish Ale Blend (Sacc, Brett, Lacto, & Pediococcus blend) (NOT GF)
- Added to secondary:
- 8 oz tart cherry juice
- 1.5oz medium toast oak cubes
Additional Instructions
Primary Ferment: 1 monthSecondary Ferment: ~1 year
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 5.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Mash (1 hour at 180 F) grains,Termamyl, & CaCl in 2 gal of water for 1 hour.
Sparge into brew pot.
Add rice syrup, maltodextrine, yeast nutrient, & hops to brew pot.
Top up to 3.5 gal with water.
Boil for 15 minutes.
Top up to 5.5 gal with cool water, chill to ~68 degrees, pitch yeast/bugs.
The WPL665 culture is not gluten free, I made 2 successive starters with it (in apple juice) cold crashing and decanting each starter; to culture the critters away from the gluten containing media.