This past weekend a Pale Sour Ale was born. It will mature and grow for the next year as it ages in French oak red wine barrels. The brew day got off to a bit of a rocky start as Andrew worked to fix the mash tun and we made some last minute purchases at the Brew Hut. However, once we got rolling everything went well and we were able to hit all of our numbers.
Pilsner Malt 90%
Single Infusion mash at 150 F with 2 quarts water per pound of malt
Batch sparged at 180 F
60 minute boil of Hallertau to 24 IBUs
Cooled and pitched 2 packets of Roselare grown 2 days in a 1 1/2 gallon starter and a jar of lactobacillus I had living in my fridge.
Fermenting at 68 F
Here are some pictures!
|Mash Tun and Hot Water pot|
|Getting Ready to Clean 30 Gallon Barrel|
|Draining Wort from the Tun|
|Mash Tun Filled with 35 Pounds of Grain|
|Fermenters Being Filled|