Cuda wrote:Here is one of mine, You can add a splash of chardonnay wine if you like. If you have ever had Batch 001 of Temptation. You will know what I'm talking about. That batch had a bigger Chardonnay flavor to it.
Sour Belgian Blond Ale
Batch Size (Gal): 10.00
Anticipated OG: 1.063
86.4 19.00 lbs. Pilsener Belgium 1.037 2
4.5 1.00 lbs. CaraVienne Malt Belgium 1.034 22
9.1 2.00 lbs. Wheat Malt America 1.038 2
Hops
2.75 oz. Styrian Goldings Pellet 3.30 20.9 60 min.
2.00 oz. Hallertauer Pellet 4.60 4.2 10 min.
Extras
0.25 Oz Oak Cubes Other 120 Days(boil)
You can use wpl510 or wlp530.
after 5 days tranfer to the bucket(add oak)
do not wait for the primary to stop fermenting. Add the bottom of the Russian river sour beers. you can add only one but I have added a few over a few
weeks as I drank the russian river beers than just add the dregs.
A splash of chardonnay? I like the idea. I may just try this with a pinot noir and a dark sour beer I'm making. Apparently Jolly Pumpkin puts their La Roja in used pinot noir barrels so hopefully I can get a bit of that character in there
