While skimming through Michael Tonsmeire’s recipe page, I noticed that this recipe was one of his favorite sours. This was actually my first attempt at a mixed fermentation beer. It ended up turning out amazing!
I fermented the wort for about 6-7 months and then split it three ways. A few 750 ml bottles of “straight-up”, about 3 gallons refermented with whole apricots, and 1 gallon refermented with frozen tart cherries.
The apricot version is my favorite! Check out the post I wrote on this Honey Wheat Sour.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
4.2 IBUs |
4.8 SRM |
1.061 |
1.009 |
6.8 % |
|
Actuals |
1.054 |
1.005 |
6.4 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Ger |
5.5 lbs |
51.16 |
| Wheat Malt, Ger |
3 lbs |
27.91 |
| Caramel/Crystal Malt - 10L |
8 oz |
4.65 |
| Carafoam |
4 oz |
2.33 |
| Honey Malt |
4 oz |
2.33 |
| Honey |
1.25 lbs |
11.63 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Saaz |
0.3 oz |
10 min |
Boil |
Pellet |
2.8 |
| Amarillo Gold |
0.6 oz |
5 min |
Boil |
Pellet |
7 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Belgian Saison II Yeast (WLP566) |
White Labs |
82% |
68°F - 78°F |
| American Farmhouse Blend (WLP670) |
White Labs |
79% |
68°F - 72°F |
| Odell Meddler Dregs |
|
72% |
70°F - 80°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
156°F |
60 min |
Notes
| Honey added to primary. Bottled 1 gallon without fruit, 3 gallons on whole apricots and 1 gallon on 1 lb of frozen tart cherries. |