Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.
Jay Goodwin 1 year, 5 months ago
Jay Goodwin, cofounder and director of blending and brewing at The Rare Barrel in Berkeley, California, shared with us the recipe for their Golden Ale, which is loosely based on their straight lambic style. As this recipe is written, you can pitch any of the suggested mixed cultures into the primary fermentor and leave the beer to age from several months to a year or more.
An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging.
You can use any low alpha acid hops because only a small quantity is needed—just enough to achieve one IBU or so.
6 lb 10 oz (3 kg) Pilsner
1 lb 2 oz (0.5 kg) Wheat malt
9 oz (0.25 kg) Aromatic malt (e.g., Franco-Belges)
9 oz (0.25 kg) Flaked oats
9 oz (0.25 kg) Spelt malt
0.125 oz (3.5 g) Strisselspalt [2.50%] at 60 minutes
Mash for 90 minutes at 145°F (63°C), sparge, and boil for 90 minutes, following the hops schedule.
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
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