MASH Barrel Red Sour
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.012
IBU = 14 SRM = 15 ABV = 8.3%
After the first MASH barrel had already soured we continued to use it to age sour beer styles. This was the sixth recipe that club members brewed for the sour barrel.
Ingredients
6.5 lbs. (2.9 kg) Vienna malt
5.5 lbs. (2.5 kg) Pilsner malt
1 lb. (0.45 kg) Munich I malt
8.1 oz. (230 g) aromatic malt
8.1 oz. (230 g) Caramunich® I malt
8.1 oz. (230 g) Special B malt
8.1 oz. (230 g) pale wheat malt
8.1 oz. (230 g) demerara sugar
4 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 4% alpha acids)
½ Whirlfloc tablet (10 min.)
½ tsp. yeast nutrients (10 min.)
White Labs WLP550 (Belgian Ale), Wyeast 3522 (Belgian Ardennes), or SafBrew T-58 yeast
Step by Step
This is a single infusion mash with the addition of 3.9 g calcium chloride and 2.1 g gypsum. Phosphoric acid is added to the mash water to achieve a mash pH of 5.1 and sparge water to a pH of 6. Stabilize mash temperature at 154 °F (68 °C) and hold for 60 minutes. Lauter as usual collecting 7 gallons (26.5 L). Boil for 90 minutes adding the hops 30 minutes after the start of the boil and the Whirlfloc and yeast nutrients with 10 minutes remaining in the boil.
After the boil is finished, chill the wort down to yeast pitch temperature, aerate well if using liquid yeast, then pitch the yeast. Ferment at 68 °F (20 °C) for 7 days before transferring into the barrel.
Partial mash option: Swap out the Vienna and Pilsner malts for dried malt extract (DME), using 4.3 lbs. (2 kg) Pilsen DME and 2 lbs. (0.91 kg) pale ale DME. Add the remaining crushed grains into 1 gallon (4 L) of water and maintain as best you can a mash temperature of 154 °F (68 °C) for one hour. Remove grains and wash with 1 gallon (4 L) hot water. Add another gallon (4 L) to the wort and stir in the Pilsen DME. Bring to a boil and add the hops. Boil for 60 minutes. Add the pale ale DME with 10 minutes left in the boil. Chill wort down to fermentation temperature then add water to make 5 gallons (19 L). Follow remaining instruction from the all-grain recipe.
