Heya,
So I'm going to have a crack at my first sour. I'm planning on following the recipe proposed in the Beer and Brewer magazine, but I'd like to get it super close to Rodenbach Grand Cru, which is also a flanders red sour.
OG: 1045
FG: 1008
ABV 4.8%
IBU 8.6
21L
3.6kg pilsner
500g crystal 60
450g munich
200g raw wheat
10g moteuka
30g american oak chips soaked in pinot noir for secondary
us05 for fermentation
wyeast 3278 for belgian lambic blend for secondary and aging
6-24 months aging in glass carboy
So I'm going to have a crack at my first sour. I'm planning on following the recipe proposed in the Beer and Brewer magazine, but I'd like to get it super close to Rodenbach Grand Cru, which is also a flanders red sour.
OG: 1045
FG: 1008
ABV 4.8%
IBU 8.6
21L
3.6kg pilsner
500g crystal 60
450g munich
200g raw wheat
10g moteuka
30g american oak chips soaked in pinot noir for secondary
us05 for fermentation
wyeast 3278 for belgian lambic blend for secondary and aging
6-24 months aging in glass carboy