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Golden Sour with Chili Peppers

Golden Sour with Chili Peppers

This is my recipe and process for a Golden Sour beer aged on Chili Peppers
Brewed By: Eric Mendoza
Brew Date: 12/14/2013
Brew Type: All-Grain
Beer Styles: Fruit Flavored Lambic and Faro
Classic Style: Lambic
Recipe Category: Personal Brew
Batch Size: 1.0 gallons
Boil Time: 180 minutes
Original Gravity: 1.053 O.G.
Final Gravity: 1.003 F.G.
ABV: 5.8% ABV
IBUs: 8.0 IBUs
SRM: 4.5 SRM
Malt/Grain/Sugar/Extract: 

For a 6 Gallon Batch in the kettle 

Beers 1 and 2

8 pounds Belgian Pilsner 

4 Pounds Unmalted Soft winter white wheat. 

Beer 3 

8 Pounds German Pilsner 

4 pounds torrified wheat

 

 

Mashing Instructions: 

Turbid Mash 

Hops: 

Year old Serebrianka 

Extra Ingredients: 

Trinidad Purfem Peppers

Oak Spiral soaked in Wine 

Yeast: 

East coast yeast bug county and bug farm 

Wyeast De Bom sour blend 

The Yeast Bay Melange Sour blend 

Special Instructions / Notes: 

This is my Golden Sour ale with chili peppers added to a secondary fermenter. The base beer is a blend of three different batches of sour ale the first two where lambic inspired beers with a turbid mash and a grist of 60 % belgian pilsner and 40 % unmalted soft white winter wheat. The hops used for these beers where a year old serebrianka hops which where 2.3 % alpha acid rated and by aging a year they where probably around 1.75 % alpha acid. Any Low Alpha acid hop will due as long as the IBU's are under 8 IBU. I boiled for 3 hours with the hops added at the first running of the beer. The first beer I used the East coast yeast blend bug county and the second beer I used bug farm from the same yeast provider. I aged these for a year. The third beer was brewed with an infusion mash at a 158 degree mash with a grist of 60 % German pilsner and 40 % torrified wheat. I boiled the wort for 90 minutes. the Hops I used where the same as the other two beers and I tried to achieve an IBU of under 8. I used two different yeast sources the first was Wyeast De Bom Sour blend and the second was the yeast Bays Melange Blend. I had aged this beer for 5 months. The blend was a third of each as the lambic's did not have much sourness and the third beer was pretty tart. I aged some oak spirals that I ordered from the barrel mill which where light toast French spirals and soaked them in chardonnay for 6 weeks. I removed the spiral from the wine and added it to the blend. The peppers I used in this beer where Trinidad perfume peppers which I had to grow my self because I was not able to find them any where. These peppers have no heat and are actually tart them selves so I found them to be fitting to the beer. I recommend 8 peppers per gallon as I used 10 and it was a little much. I bottle conditioned the beer after 4 weeks on the peppers and have tried 2 so far and both have an amazing pepper aroma and little pepper taste. The funk is there and noticeable but next time I will age the beer longer as the tartness was not where I expected to be. Note next time I will blend on the cool side to see what the beer will taste like as the beer warm will leave a higher perception of tartness. Also for quicker carbonation in the bottle I will add champagne yeast. The Sour beer does not have to be made with a complex turbid mash and can be a single batch of beer I just decided to blend the three as I liked components of all three at the time. Thats pretty much it if there are any questions feel free to ask.

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