December 6th, 2017 - Abomination Sour

Slightly Confused Brewing Company

Abomination Sour
Batch 73

Ingredients:
-Had grain from previous recipe in a bag. Bag was labeled "sour" but unsure exactly what was in it.
-Total weight 10.2# (grain bill seemingly around 10#)
--total grain bill 10#

Good Belly "oat" lactobacillus
US-05
Glacier 3.2 AAU x60'

Stats:
OG: ??? (estimated); 1.058 (measured)
FG: ??? (estimated); ***(measured)
ABV: ??? (estimated); *** (measured)


Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 161 degrees
• Target mash temperature 151; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Mashed in red mash tun
• Added water to mash tun first
• Initial temp 149
• Final temp 142
• After 60 minutes lautered
• Heated 4.5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered until we had about 6+ gallons
• Boiled x5 minutes
• Chilled by putting pot into tub with ice and water and wort chiller/pre-chiller to 90 degrees 
• Added lactobacillus (x2 Good Belly)
• Let Kettle Sour x*** hours
• Boiled
• Added hops x 60'
• Cooled, added yeast
• Primary fermentation x2 weeks
• Secondary (bottle condition) x2 weeks

Notes:

-Unclear what grain bill or grain components we had

-Used hops from alternate recipe

-Unable to fully calculate water volumes because we did not know grain bill
-Final volume post-boil about 4.1 - 4.25 gallons
-Put into secondary 12/22