This week, we drink Matt Becker’s Sour Culture Experiment and Octarine Sour Ale!
Also, Stephen is officially added to the intro, John gets the enamel on his teeth burnt off, and Jason is a full member of the New Brew Thursday family.
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Matt Becker’s Octarine
Batch Size: 10 Gallons
OG: 1.053
FG: 1.002
ABV: 6.7%
IBU: 15
SRM: 3.2
Boil Length: 90 minutes
Grain Bill
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Pilsner Malt: 13lb
Flaked Wheat: 3lb
Wheat Malt: 3lb
Flaked Oats: 1lb
Hop Bill
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Perle: 1oz @ 60min
Other
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Whirlfloc: 1 tablet @ 15min
Yeast
———
Split into four carboys:
A: White Labs WLP655 Sour Mix I
B: Wyeast 3278 Lambic Blend
C: East Coast Yeast Bugfarm V
D: Custom Sour Beer Dreg Blend
Mash Schedule
——————-
Sacch Rest: 152*F for 60 minutes
Fermentation Schedule
—————————-
Pitch @ 68*F and hold until finish.
Age at 70*F for 8 months.
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Matt – twitter.com/SmallBatchBrew
John – twitter.com/johnholzer
Jason – twitter.com/munche
Stephen – twitter.com/darthweef
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