21 replies to this topic

[StankDelicious]

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.

[matt6150]

As long as it's ready for next years sour hour! This actually sounds really good to me. And I would love to see the color your would get from it.

[neddles]

Based on what I know about the flavor of red x the munich might be superfluous. Otherwise looks like a very interesting project to me.

[BlKtRe]

I think you need to add some glucans and maybe some acid malt for the critters. 

[StankDelicious]

Based on what I know about the flavor of red x the munich might be superfluous. Otherwise looks like a very interesting project to me.

 

 

I think you need to add some glucans and maybe some acid malt for the critters. 

 

Good call. That is why I love you guys. No homo.

[neddles]

Swap out the munich for some rye?

[realbeerguy]

You sir are a tool of the devil.  I must make this NOW to participate.

[StankDelicious]

Swap out the munich for some rye?

 

I'm going to up the Red-X by a pound and use 2 lbs of acidulated malt instead of the Munich. Since I'll be doing the same kind of sour mash I did on the hibiscus gose, it makes sense.

 

You sir are a tool of the devil.  I must make this NOW to participate.

 lol don't beat me to the punch.

 

I'm thinking I may dry hop with the Zythos as well.

[BlKtRe]

Remember lacto wont live with those IBU's you are proposing so your sour will come elsewhere.

[StankDelicious]

Remember lacto wont live with those IBU's you are proposing so your sour will come elsewhere.

 

I'll be cheating and souring in the mash like I did with the hibiscus gose.

[StankDelicious]

Ingredients gathered. Unfortunately I'll have to wait until Labor Day week to brew this.

[StankDelicious]

Not a very good pic, but the color is nice.

 

[matt6150]

Nice! I've been wondering if you got this done. Get a nice sourness?

[StankDelicious]

Nice! I've been wondering if you got this done. Get a nice sourness?

 

Yup. I let it go for 36 hours this time. Nice and sour.

[matt6150]

So, when can I drink it?

Mashout 2015

[Genesee Ted]

Cool project BBM!  

[StankDelicious]

Cool project BBM!  

 

Hopefully it won't be a disaster. I had some missteps, but I think I recovered. RDWHAHB and all that.

 

Now the question is to dry hop or not. I'm inclined not to.

[johnpreuss]

Now the question is to dry hop or not. I'm inclined not to.

 

I have little experience with brews that big, however, I would think that after a year of aging you wouldn't notice the dry hop.... basically, could be extra work that is unnecessary and you could lose some of the goodness in the dry hop sludge.

[StankDelicious]

I have little experience with brews that big, however, I would think that after a year of aging you wouldn't notice the dry hop.... basically, could be extra work that is unnecessary and you could lose some of the goodness in the dry hop sludge.

 

That is more or less what I am thinking.

[HVB]

Hopefully it won't be a disaster. I had some missteps, but I think I recovered. RDWHAHB and all that.

 

Now the question is to dry hop or not. I'm inclined not to.

I would vote not unless  you do it closer to packaging.  I think if you do it now you will not detect any of it in the final beer.  There are a number of sours that are dry hopped but I am pretty sure they are done prior to bottling.