Sourtooth Tiger is a barrel-aged golden sour with dried ginger root. It’s ginger- forward, and the acidity brings a bright, spicy freshness to this aged beer.
Jay Goodwin a month ago
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
6.38 lb (2.9 kg) Pilsner malt
1.06 lb (481 g) Malted wheat
8.5 oz (240 g) Rolled oats
8.5 oz (240 g) Spelt malt
8.5 oz (240 g) Vienna malt
HOPS AND ADDITIONS SCHEDULE
0.32 oz (9 g) Amarillo [9.2% AA] at 60 minutes, or any bittering hops targeting 10 IBUs
“For this beer I prefer a high single-infustion mash to leave some backbone for the aggressive ingredient addition—155°F (68.3°C) should do.”
“Primary with a neutral saison strain such as Dupont and some Brett. Then add your house sour culture (or one from a lab after waking it up with a starter) while aging 6–12 months.
“Add 2.7 oz (76 g) of dried ginger root in your 5-gallon vessel. Age 1–2 weeks and then package!”
Special Ingredient: Brewing Beer with Ginger
The most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.