My friend in brew, Mike, was planning to make a high gravity stout to celebrate the upcoming holiday season. He offered me the second runnings off his mash. It was an offer I couldn't refuse. Thanks buddy!
Recipe Notes
Style: n/a
Style: n/a
Batch Volume: 4 gal.
Color: n/a
Target Bitterness: 22 IBU
Target OG: n/a
Color: n/a
Target Bitterness: 22 IBU
Target OG: n/a
Grist
??? (Something stout-y)
Boil Additions
0.3 oz. Columbus (FWH) - For Columbus Day!
1 tsp. Irish Most (15 min.)
Yeast
Yeast/bug cake from Bam Biere clone (WLP 550 & Bam Biere Dregs)
Brew Notes
Brew Date: 10/12/15
Mash Temp: n/a
Mash Time: n/a
??? (Something stout-y)
Boil Additions
0.3 oz. Columbus (FWH) - For Columbus Day!
1 tsp. Irish Most (15 min.)
Yeast
Yeast/bug cake from Bam Biere clone (WLP 550 & Bam Biere Dregs)
Brew Notes
Brew Date: 10/12/15
Mash Temp: n/a
Mash Time: n/a
Boil Time: 60 min.
Fermenter Volume: 4.0 gal
Measured OG: 1.036
The boil was super uneventful. I used a small FWH addition of Columbus to bitter it up because that's what I had in the freezer. Plus, it's Columbus day! How can you pass up that coincidence! Some Irish moss at 15 min. was the only other boil addition. Chilled down to 85F with the wort chiller then further to 71F in an ice bath. Then I spent a few minutes 'rousing the beast' to get the yeast cake to become a homogeneous solution again. Then, instead of pitching yeast, I pitched the wort on top of this recently roused yeast and bug farm.
Despite having not tasted the Bam Biere clone yet, I'm excited at the possibility of having a yeast cake with a history and a lineage. Bam Biere clone begat Sour Stout begat... whatever's next. Once this has spent enough time on the cake (I really have to name this thing) I'm thinking of racking onto a pound or two of sour cherries. Fingers crossed on this not tasting nasty.
10/31/15 - Halloween update. This beer took about 2-3 days before there was any visible fermentation activity. I'm blaming the WLP 550 since I think it's a slow starter. Gravity is down to 1.008. Brown in color, a little bit malty, and a little bit tart already. Has the aroma of a sour and a little of the bite but not much. Will wait and see how this develops before any fruit ageing occurs.
2/1/15 - Kegged my first sour today. Refreshingly tart for a dark ale. Light gravity and light sourness make it kind of a thirst quencher.
Fermenter Volume: 4.0 gal
Measured OG: 1.036
The boil was super uneventful. I used a small FWH addition of Columbus to bitter it up because that's what I had in the freezer. Plus, it's Columbus day! How can you pass up that coincidence! Some Irish moss at 15 min. was the only other boil addition. Chilled down to 85F with the wort chiller then further to 71F in an ice bath. Then I spent a few minutes 'rousing the beast' to get the yeast cake to become a homogeneous solution again. Then, instead of pitching yeast, I pitched the wort on top of this recently roused yeast and bug farm.
Despite having not tasted the Bam Biere clone yet, I'm excited at the possibility of having a yeast cake with a history and a lineage. Bam Biere clone begat Sour Stout begat... whatever's next. Once this has spent enough time on the cake (I really have to name this thing) I'm thinking of racking onto a pound or two of sour cherries. Fingers crossed on this not tasting nasty.
10/31/15 - Halloween update. This beer took about 2-3 days before there was any visible fermentation activity. I'm blaming the WLP 550 since I think it's a slow starter. Gravity is down to 1.008. Brown in color, a little bit malty, and a little bit tart already. Has the aroma of a sour and a little of the bite but not much. Will wait and see how this develops before any fruit ageing occurs.
2/1/15 - Kegged my first sour today. Refreshingly tart for a dark ale. Light gravity and light sourness make it kind of a thirst quencher.
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