RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.
This was the second sour that I brewed, and it came fairly early in my brewing career. It continued from the first batch of Citrine that I brewed, using portions of the cake from that batch.
The recipe for each batch is as follows:
Batch Numbers: 18 & 19 (same day, same recipe)
Brew Date: September 21, 2011
Bottle Date: June 22-25, 2012
Batch Size: 5 Gallon
OG: 1.043 (estimate)
FG: 1.000 (estimate)
Fermentation Temperature: 65-70*F (Room temperature throughout)
ABV: 5.6% (est.)
Mash: Single infusion at 150*F for 60 minutes
Boil: 60 minute
6lb 0oz Pilsner Malt
6lb 0oz White Wheat Malt
Salts & Water
At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.
4oz Liberty (Aged; 0.0 AAU) at 60 minutes
Dregs and commercial. See below.
For whatever reason, the gravity came up way short. I didn't take a measurement post run-off. These will be low gravity editions to the sour program.
Chilled to approximately 80 F and then put into the carboys. Amount was perfect, though the gravity was quite a bit off. Will wait a few hours before pitching.
09.22.2011. The 6-gallon Better Bottle took off immediately and is at active fermentation with a good krausen as early as 8:00 AM.
Later in the process, Sour Program #2 has received the dregs from several bottles of Drie Fonteinen Oude Geuze in order to increase the funk.
11.18.2011. Sour Program #1 is fairly citrusy and seems to be more Cantillon-esque. Hopefully the combination of Sour Program #1 wort and Drie Fonteinen dregs will grow up a culture that is a bit funkier.
ADDITIONAL NOTES: See post on Batch 01 of Citrine.