December 22nd, 2017 - Dry Hopped Sour

Slightly Confused Brewing Company

Dry Hopped Sour (Scott)
Batch 75

Ingredients:
2-Row
Flaked Rye
Crystal 40
--total grain bill 11.75#

Citra (dry hop)

Lactobacillus (2x Good Belly shot)
Brett C

Stats:
OG: 1.051 (estimated); 1.049 (measured)
FG: 1.010 (estimated); 1.012 (measured)
ABV: 5.4% (estimated); 4.8% (measured)
IBU 0
SRM 6.9


Brewing Steps:
---Used red mash tun

• Heated 3.7 gallons of water to a strike temperature of approximately 168 degrees
• Target mash temperature 154; volume at 1.25 quarts/pound
• Used Brewers Friend for volume calculations
• Added water to mash tun first
• Initial temp 153 degrees
• Final temp 151 degrees
• After 60 minutes lautered
• Heated 3.4 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered 
• only had 5 gallons
• added 1 full gallon of water to kettle for boil
• Boiled x 60
• SHOULD have boiled x 5'
• Chilled by putting pot into tub with ice and water and wort chiller/pre-chiller to 75 degrees in about 8 minutes
• Pitched lactobacillus (Good Belly) and then aerated wort by transferring between brew pot and bucket 3 times
• Will kettle sour 24 - 36 hours
• Re-boil x 10'
• Cool
• Ferment in carboy around 70 degrees x 14 days

Notes:
-Fermented in the garage. Was very cold in Gainesville during that time; suspect temperatures in the garage could have been in the 40s at points and maybe steady in the 50s. Maybe too cold for full yeast capabilities
-Dry hopped 1/20
-Kegged 1/25