DisturbdChemist
I'm drunk 60% of the time, all the time!
- Joined
- Nov 22, 2011
- Messages
- 9,801
- Reaction score
- 2,802
- Location
- Between-the-keggerator-and-the-couch
- Recipe Type
- All Grain
- Yeast
- Bottle Harvest
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.069
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 24.6
- Color
- 37.5
- Primary Fermentation (# of Days & Temp)
- 8 months at RT
- Tasting Notes
- God\\'s beer. Dark Cherry, Puckering Sourness, Chocolate and Roasty finish
From a few requests lately and people who had my Sour Stout really enjoyed it. Some even said it was better the Jester King's Funk Metal which is a great comment. Now on the recipe:
Mash Temp: 154
Ferment Temp: 75-80
ABV: 8%
Malt:
12lbs 2-Row
1.5lbs Flaked Oats
1lb Special B
1lb Honey Malt
8oz Chocolate
8oz Roasted Barely
Hops:
1oz of Horizon (9.1%) @ 60mins (you can use any to get the the IBU's)
Yeast:
A Yeast cake of previous sour which was a stepped up dredges from Jester Kings Buddah's Brew
For the yeast, I harvested bottle dredges from a Jester Buddahs brew. I stepped up from 500ml to a 2L starter. Once that sour was done I racked this beer on top. I left the beer to sit and sour for about 8 months. I go on my taste buds and decide when it is ready. At the 8 month time it was ready because it had a huge cake to take advantage of.
Tasting Notes:
This puckering sour stout has notes of dark cherries and chocolate. After the initial sour the beer turns malty and chocolaty. Not too much, Just enough to let you know it's there.
I love this brew. One of the best ones I have brewed and God its a good sour.
I entered it in to a competition and hope it does well.
If you have any questions, please ask
Mash Temp: 154
Ferment Temp: 75-80
ABV: 8%
Malt:
12lbs 2-Row
1.5lbs Flaked Oats
1lb Special B
1lb Honey Malt
8oz Chocolate
8oz Roasted Barely
Hops:
1oz of Horizon (9.1%) @ 60mins (you can use any to get the the IBU's)
Yeast:
A Yeast cake of previous sour which was a stepped up dredges from Jester Kings Buddah's Brew
For the yeast, I harvested bottle dredges from a Jester Buddahs brew. I stepped up from 500ml to a 2L starter. Once that sour was done I racked this beer on top. I left the beer to sit and sour for about 8 months. I go on my taste buds and decide when it is ready. At the 8 month time it was ready because it had a huge cake to take advantage of.
Tasting Notes:
This puckering sour stout has notes of dark cherries and chocolate. After the initial sour the beer turns malty and chocolaty. Not too much, Just enough to let you know it's there.
I love this brew. One of the best ones I have brewed and God its a good sour.
I entered it in to a competition and hope it does well.
If you have any questions, please ask