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Apricot Rye Sour Ale
Fruit Lambic • All Grain • 5.25 gal
Experimental Sour Ale
March 14, 2011 pm 11:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 4 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Goldings - 0.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 3 lb
Apricot (pureed) - (omitted from calculations)
Apricot (pureed)
Apricots finely chopped to a jelly like state.
-
Wyeast 3526 Brettanomyces Lambicus
Wyeast 3526 Brettanomyces Lambicus
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Wo
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: F - Fruit Lambic
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.040 - 1.060 |  |
| Terminal Gravity: | 1.008 | 1.000 - 1.010 | |
| Color: | 5.5 SRM | 3 - 7 | |
| Alcohol: | 6.1% ABV | 5% - 7% | |
| Bitterness: | 0.0 IBU | 0 - 10 | |
Discussion
Brew Day Notes
2011-05-28 1:49pm
OG/efficiency numbers are reflected in recipe. I ramp mashed from 70-160 over three hours with 4 gallons of water. Sparged with 3 gallons, to make up for the absorbing of the rye. Boiled for 60 min to get to 5.25 gallons. Transfered to primary. Placed primary in cooled and cleaned kettle to form water jacket. Set aquarium thermometer in kettle and filled to top. Added 1/2lb of acidulated malt in primary. Holding for three days at 90F.
Pitched Yeast
2011-05-30 3:47pm
Removed Acid Malt. Strong sour smell, not tasted. I washed the yeast cake from an Oud Bruin I made and bottled 2 weeks prior. This consisted of Wyeast Brett L, WLP568 Saison Blend and Giardian Gueze dregs. Pitched 5/30/11
Pellicle forming
2011-06-08 9:22pm
Pellicle forming, wrapped fermenter in plastic wrap. Should not be opened until Apricots are added.
added apricots
2011-08-22 10:56am
8-21-11 Large pellicle bubbles on surface, strong sour smell of cherry pie. Looked darker than expected. Did not take gravity reading. Added 2 lbs of frozen apricots. These were fresh 6-2011. Also added 1 lb of dried unsulphured Turkish Apricots. Wrapped back in plastic wrap.
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