SourBarrelOne
1.043 - 1.000
15 IBU
5.6% ABV
The Malts:
15 lb Weyermann Pilsner
12 lb Flaked Wheat
3 lb Flaked Oats
The Hops
1oz Pilgrim (9.1% AA) -- 75 min
Yeast
S-04 / One packet per 5gal
Water 1:1.3 qts:lbs
9.75 gallons
5ml Lactic Acid in Mash
Estimated Mash Ph 5.52
Brewday Notes:
Mash Temp: 155
First Runnings Gravity / Vol: 1.076 / 3 gal; 1.063 / 7.25 gal
Total Boil: 19 gal
Preboil Gravity: 1.039
Post Boil Volume: 16.75 gal
O.G. 1.046
New Vol / Gravity 1: 17.25 / 1.045
New Vol / Gravity 2: 17.75 / 1.043
*Mash very thick with wheat and oats. Perhaps go greater than 1:1.3 with grists like this.
** Temperature still iffy. Remembered to start low, but perhaps started a little too low.
***Added some of the sparge water early to improve circulation.
4 comments:
Added beer to Barrel today along with one East Coast yeast bug County ECY20.
Still have about two and one-quarter gallons of beer left over.
It is 4.6% now adding a half gallon of water should yield and alcohol by volume at 3.7%. Thinking about adding lactic acid and salt along with the water and maybe some hibiscus to make a Gose.
Try the barrel beer today. It is still quite cloudy, and I do not think that is ever going to go away with all the oats. There was a faint whiskey Aroma. There were young sour flavors. There is a bad aftertaste just like the other beers made with the same Greenville. I know it is early, but I am not very encouraged by these results.
Greenville = Grain Bill
On 7.16.17 -- Still stronger than I thought Whiskey aroma and flavor, sour flavors developing.
On 9.28.17 -- 1.000000
9.29.17 -- Removed from Barrel: Whiskey flavors prominent, still not very sour. I wanted to get this beer out of the barrel since the whiskey character was just growing. May be a fine beer -- just not my thing.
5gal - Bottled with 13.6oz DME (4.25 volumes)
5gal - Kegged
About 4 gal - In glass carboy -- going to add .5gal unfiltered apple juice (Apple Jack)
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