Monday, March 15, 2010

#11: Soured Stout

Soured this stout by leaving four bottles of Guinness sitting out in an open vessel for 2.5 weeks.

Couple of suggestions I received in doing this from a brewmaster -
1: It may take more than a couple of days for that Guinness to get really sour. And you WANT it to be SO FREAK NASTY that you couldn't imagine putting in your body. Once it has reached that point, it is ready to be put in your beer. 
2: Maybe try inoculating the sour sample with a few kernels of grain so that those lactobacillus cultures can get a good start. You want to make sure that it is lactic sour (like rotten milk), not acetic sour (like vinegar). If you just leave it to chance on the kitchen counter, you'll probably wind up with vinegar.

So...  so freak nasty...  gotcha...

Soured Stout
Style: Oatmeal Stout
Batch: 2.13 galExtract
Recipe Gravity: 1.057 OG
Recipe Bitterness: 38 IBU
Recipe Color: 41° SRM
Estimated FG: 1.014
Alcohol by Volume: 5.5%
Alcohol by Weight: 4.3%
MrB. St. Patrick's Irish Stout1.21 lb, Extract, Extract
MrB. Creamy Brown UME 1.21 lb, Extract, Extract
Briess DME - Traditional Dark 0.50 lb, Extract, Extract
Chocolate Malt (US) 0.00 lb, Grain, Steeped
Black Patent (US) 0.03 lb, Grain, Steeped
Crystal 10L 0.03 lb, Grain, Steeped
Roasted Barley 0.03 lb, Grain, Steeped
Brown Sugar, Light 0.22 lb, Sugar, Other
Fuggles (U.K.) 0.50 oz, Pellet, 20 minutes
MrB. St. Patrick's Irish Stout1.00 oz, Pellet, 5 minutes
Ale yeast 2.00 unit, Yeast,
Soured Guinness Extra Stout 1.00 unit, Other, 4 guinness extra stouts soured for 2.5 weeks
Recipe Notes:
- toasted oats at 300 until begin to brown
- steep grains and oats for 30 min at 155 in 1.5 quarts water
- bring to boil after removing grains and oats
- drop hops; boil 20 min
- add soured stout at 10 min
- remove from heat, follow Mr. B instructions

Batch Notes:
- ended up needing to add a quart of water at 10 min in boil... oatmeal took a LOT of the water out of play
- Not sure how to account for the soured stout in QBrew...

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