I got my wort for the Iron Brewer from Iron Hill on Friday Mar 11. The SG was 1.058, and it was all domestic 2-row.
In short, here’s the recipe:
2.5 oz East Kent Goldings (4.8% AA) – 60 min
I want to sour this beer, so what I did was make a sour starter on Tuesday. I made 1 quart of sugar water (SG = 1.032). I added a handful of 2 row to it, and incubated at room temp.
On Friday, I transfered the wort to a cooler, and cooled to about 100F. Then I added the sour starter, and closed it up. Incubated for about 1.5 days, then drained the wort. It was a bit sour, with an aroma reminiscent of sauerkraut. It tastes pretty good.
I heat 2 quarts of water up to 160F and added the following grains. Incubated at 150F for 30 min.
CaraMunich I 1lb 5oz
Aromatic Malt 11 oz
Drained and sparged with 2 quarts water. Added to wort.
I brought the wort to a boil and added 2.5 oz East Kent Goldings (4.8% AA)
Boiled for 60 minutes, and then chilled
Transfered to fermenter
Topped off to 5.5 gallons with water
The next morning I pitched Wyeast 3522 Belgian Ardennes