The Mashout Sour Hour got me to thinking. Tell me if this sounds like a terrible idea. I'd like to do an American barlywine using the Red-X malt in a sour mash.
Here is the rough idea for the recipe.
6 gallons
OG: 1.104
IBUs: 60
SRM: 24.4
20 lbs Red X - 2 Row (12.0 SRM)
2 lbs Munich Malt (9.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Melanoiden Malt (20.0 SRM)
8.0 oz Special B Malt (200.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
Mash at 148
2.00 oz Zythos Blend [11.00 %] - Boil 60.0
1.00 oz Mosaic [11.50 %] - Boil 30.0 min
1.00 oz Amarillo [8.50 %] - Boil 15.0 min
Not sure about the dry hop yet.
2 Pkgs US-05
Edited by BigBossMan, 20 August 2014 - 01:29 PM.