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Rationalité Poison d'Ereeeek
Brewed: 09/09/2012 Kegged: 09/27/2012
The 2010 GABF, really opened the SheppyBrew brew-master's eyes to sour beers, and now he loves to try sour beers of all kinds. His favorite sour style is probably Flander's Red, and he has been planning on trying to brew one of his own for quite some time.
Unfortunately, he is not really sure that he is ready to purposely introduce bacteria or other types of wild bugs to the SheppyBrew brewery. that are generally used to produce sour flavors in beer. Luckily, there are other techniques that can be used to create sour flavors.
The SheppyBrew Brew Master decided to try a sour mash.
The recipe of the beer is more or less the Flander's Red recipe from Jamil's book, Brewing Classic Styles. At one point I decided to age the beer on cherry puree to compliment the tart sourness. When I brewed batch 1, I decided to try it without cherries first and see how it turned out. Batch 2 might age on cherries, or maybe not. We will see.
I did end up adding ultra-ferm in secondary to try to dry the beer out a bit. I probably would not have used it except I had some that I bought accidentally instead of clarity-ferm one time.
I am thinking of making a small batch of this recipe using Weyermann Acidulated Malt to achieve the sourness instead of a sour mash.
I have used this sour base a few times to blend with other beers to create something completely different. It is sort of cool to sour up some of my standard beers.
For more information on Rationalité Poison d'Ereeeek, take a look at my blog label Rationalité Poison.
| Rationalité Poison d'Ereeeek --- batch 1 |
| Style |
|
Flanders Red Ale |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.00 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.052 SG |
|
Estimated FG |
|
1.012 SG |
| Recipe Bitterness |
|
14.4 IBUs (Rager) |
|
Alcohol by Volume |
|
5.3 % |
| BU : GU |
|
0.274 |
|
|
|
|
| Recipe Color |
|
12.7 SRM |
|
|
|
|
| Measured OG: |
|
1.052
|
|
Measured FG: |
|
1.006
|
| ADF: |
|
88
|
|
Measured ABV: |
|
6
|
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 4 lbs 8.0 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
39.1 % |
| 4 lbs 8.0 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
39.1 % |
| 12.0 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
6.5 % |
| 7.0 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
3.8 % |
| 7.0 oz |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
3.8 % |
| 7.0 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
3.8 % |
| 7.0 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
7 |
3.8 % |
| 0.25 oz |
Magnum [15.20 %] - Boil 60.0 min |
Hop |
8 |
14.4 IBUs |
| 0.50 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
9 |
- |
| 1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
10 |
- |
| 0.50 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
11 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash Step |
Add 14.38 qt of water at 176.0 F |
154.0 F |
120 min |
| Mash Step |
Add 6.90 qt of water at 135.4 F |
120.0 F |
120 min |
Batch sparge with 2 steps
(Drain mash tun, , 3.50gal) of 168.0 F water
Recipe Notes
A couple days before brew day, mash All but a
handfull of the malt. Cool to around 120 and add a handful of malt to inoculate
the beer. Keep the mash at 100 to 120 for 24 to 48 hours by adding boiling water
as needed. Note the amount of water added.
On brew day, perform the sparge.
Make sure to subtract the amount of water from the sparge that has been used to
keep the mash warm.
Boil as usual.
Ferment at 60 to 65 until main
fermentation is done and then rack into secondary fermentor. Age to
taste.
Bottle or keg as desired and carbonate to taste.
Brewing Record
| Brew Date: |
|
9/9/2012
|
|
Strike Temp: |
|
|
| Mash Temps: |
|
see comments
|
| Pre-boil OG |
|
1.049 (1.049 SG) |
|
Pre-boil Vol |
|
7 (7.00 gal) |
| Actual Mash Efficiency |
|
83
|
|
Pitch Temp |
|
66
|
| Fermentation |
|
|
|
|
|
|
Day 1: Nice kraussen going 62
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| Day ... |
| Day ... |
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