4/15/11: Transferred to a new carboy (gravity was 1.020) and added:
- 100 ml Pediococcus
- 2 oz. French Oak Cubes that were pre-soaked in red wine for 3 weeks
- 2 lb. cherry puree
9/30/11: Transferred to a new carboy and added dregs from a bottle of Russian River Consecration
11/30/12: Transferred to a new carboy and added:
- 1/2 lb. Belgian Dark Candi Sugar that was boiled for 15 minutes with a little wort from another beer
- pitched some Belgian Abbey II 1762 yeast from a starter -- roughly 1/4 of the 1-liter starter (I added the sugar and yeast in the hopes of drying it out a bit more and so that it would carbonate after bottling)
1/21/13: Bottled. FG 1.012
Fermentables
60% - Dry Malt Extract - Amber - US
6
44
13
Extract
10% - Caramel/Crystal 60 - US
1
36
60
Steep
10% - Belgian Amber Candi Sugar - BE
1
36
75
Late
10% - Munich - UK
1
37
9
Steep
10% - White Wheat - US
1
40
2
Steep
Hops
Styrian Goldings
1
Pellet
Boil
60 min(s)
4.5
16.6
Styrian Goldings
0.5
Pellet
Boil
45 min(s)
4.5
7.6
Yeast
Wyeast Belgian Abbey II 1762
75%
Wyeast Roeselare Ale Blend
80%
Pediococcus
60%
Other Stuff
cherry puree (2 lb.)
32
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Curious how this one turned out...
12/16/2014 5:01:54 PM
Turned out pretty good, but it didn't have as much sourness as I was hoping, and the cherry flavors were a bit too subdued. If I had to do it again, I would have skipped the dark candi sugar (it made things too muddled and distracted from the delicate nuances of fruit, Brett, etc.). This was my first attempt at a sour ale, so I learned a lot. Unfortunately, the learning curve on sour ales is slow and gradual.
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https://brewgr.com/Media/img/r/02/02b94345-a49e-4d36-a89c-7a07fbfe6485_d.jpg
https://brewgr.com/Media/img/r/02/02b94345-a49e-4d36-a89c-7a07fbfe6485_t.jpg
Curious how this one turned out...
12/16/2014 5:01:54 PMTurned out pretty good, but it didn't have as much sourness as I was hoping, and the cherry flavors were a bit too subdued. If I had to do it again, I would have skipped the dark candi sugar (it made things too muddled and distracted from the delicate nuances of fruit, Brett, etc.). This was my first attempt at a sour ale, so I learned a lot. Unfortunately, the learning curve on sour ales is slow and gradual.
12/21/2014 10:51:58 AM