Golden Honey Sour: Barrel Project

Sour Barrel Project
Sour Barrel Project: ECY01 & ECY02   

The crowing moment is approaching when the barrel project turns sour. The long term oak aging project has been a collaboration with and our pay it forward sponsor JD. Post fermentation share takers are encouraged to experiment further with fruit & botanicals. The grain bill has resulted in a fairly complex base. There are almost no hops in this beer. The acidity will act as the preservative. Over time the beer will become more and more complex. Tonight JD and I are sampling the stater batches. A blend of wild yeast has been selected for fermentation.

ECY01 - Bug Farm
A large blend of Saccharomyces Cerevisiae Saccharomyces Fermentati, Brettanomyces, Lactobacillus, and Pediococcus to emulate sour beers such as lambic style ales. Over time displays a citrus sourness and large barnyard profile.

ECY02 - Flemish Ale
A unique blend of yeast and bacterial cultures (Brettanomyces, Lactobacillus, and Pediococcus). Produces dry beers with sourness and notes of leather, fruit, and cherry stone

Blackman Brew's: Golden Honey Sour
5 Gallons | OG: 1.060 | 2 IBUs | Fermented with East Coast Yeast | ECY01 Flanders & ECY02 Bug Farm
62% | Weyermann Pilsner
16% | Weyermann Vienna Malt
11% | Gambrinus Honey Malt
 5% | Un-Malted Wheat
 5% | Weyermann Acidulated
 Mash Hops | 0.5 oz | Well Aged - Willamette 4.7% AA
 First Wort Hops | 0.5 oz | Well Aged - Willamette 4.7% AA
90 Min | Boil

JD's Notes:
ECY02 - Flemish Ale
Aroma: slightly sour honey
Appearance: Hazy Golden
Taste: Acidic as hell front, middle & finish. Puckering slight malt initially but completely overtaken almost immediately by the acidity

ECY01 Bug Farm
Aroma: straight up muscadine
Appearance: Gold to slight amber
Taste: Moderate acid from the front to middle + a gentle acidic finish

Bug Farm Notes
Notes on East Coast Yeast: Bug Farm and Flemish Ale   

Works Cited:

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