Thursday, October 29, 2009

Belgian Single Sour Split Batch

Two years ago my friend Jesse came by and we brewed what I guess would be best described as a Belgian style IPA with coriander. It was an extract batch that we ended up splitting and we soured half of it. Well that sour half has been in a glass carboy for two years and we figured it was time to bottle that up. So this Sunday that 3-4 gallons of beer will finally go into bottles. Should be interesting.

Since Jesse is coming up to bottle the two year old sour we decided to brew up another batch of beer. This time we are brewing which I guess would be considered a Belgian Single. 5 gallons we are going to ferment out "normal" and the other 5 gallons we are going to sour. If anyone is around on Sunday feel free to stop by while we brew. I'm sure there will be plenty of tasty beers shared and a full day of brewing and bottling. My friend Eric is coming by to bottle about 6 gallons of two of his sour beers he has been aging for at least a year. So if you come by, bring a sour beer to share…or two. Also any of you homebrewers out there feel free to provide some feedback on the recipe. Most of the ingredients won't be picked up until Saturday so changes can be made.

Belgian Single Sour Split Batch

10 Gallon Batch

14 lbs of 2-Row
10 lbs of Belgian Pilsner Malt
2 lb of wheat malt
1 lb of acidulated malt
1 lb of Vienna malt

3 oz of Styrian Goldings (3.8% AA) @ 60 minutes
1 oz of Nelson Sauvin (11% AA) at 10 minutes
1 oz of Nelson Sauvin (11% AA) at KO

Wyeast 1214 Belgian Ale (starter) – 2 packs
WLP655 Belgian Sour Mix for half – 1 vial

Target OG = 1.063
Target IBUs = 21
Target ABV = 6.2%

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