Mash - 60 mins @ 70oC
2500.0 g Vienna Malt (Weyermann) (5.9 EBC) 44.2 %
1000.0 g Pilsner (Weyermann) (3.3 EBC) 17.7 %
1000.0 g Wheat, Torrified (Thomas Fawcett) (3.9 EBC) 17.7 %
500.0 g Caraaroma (Weyermann) (350.7 EBC) 8.8 %
500.0 g Carared (Weyermann) (47.3 EBC) 8.8 %
150.0 g CHÂTEAU SPECIAL B® (300.2 EBC) 2.7 %
Boil - 120 mins
16.0 g Bobek [5.19 %] - Boil 60.0 min 9.2 IBUs
Yeast
WLP655 Belgian Sour Mix I
Notes
29/03/2015 - OG: 1.056 @ 19L
31/05/2015 - 1.014 - Rack on to 57g Medium Toast French Oak
08/01/2016 - 1.009 - Remove from Oak
18/08/2016 - 1.006 - Bottle
04/03/2017 - Pucker up! :-*
Pitch the dregs of any commercial or homebrew sours as you go!
I judged that one. Amazing beer, well done!
Quote from: Ohnidog on March 17, 2017, 08:48:53 AM
I judged that one. Amazing beer, well done!
Ah cheers! Thank you!
You you happen to know what ph it finished up at?
Think me and Sandra pulled out the 2nd bottle of this afterwards in Alfie's. Was a fantastic beer.
Quote from: nigel_c on March 17, 2017, 10:07:58 AM
You you happen to know what ph it finished up at?
Sorry I don't but next time I open one I'll take a reading.
Quote from: irish_goat on March 17, 2017, 10:27:51 AM
Think me and Sandra pulled out the 2nd bottle of this afterwards in Alfie's. Was a fantastic beer.
Great stuff! Glad you enjoyed it - always good to know the second bottle didn't go to waste! ;)
Mad that it continued dropping from 1.009 after a year. How did you know when it was safe to bottle? :o
I didn't really - it just appeared stable but the beer gushed a bit for the judges so it's probably still dropping!
Quote from: nigel_c on March 17, 2017, 10:07:58 AM
You you happen to know what ph it finished up at?
Just took a reading of one of this batch.
Sitting at an enamel stripping pH 3.5.