TandemTails
Well-Known Member
Back in 2016, when sour beer was all the rage, I started a 6.5 gallon solera project with a sour culture and got several rounds out of it. I currently have the 4th generation of it sitting in the carboy and being completely honest, I really don't want to drink more sour beer. I still have about 5 gallons worth of previous batches sitting in bottles that I still need to work through. The beer itself is excellent. It's not "bad", it's just not something my palate seeks out anymore.
Rather than have a 6.5 gallon fermenter sitting around taking up space, I thought maybe I'd try distilling it down.
Here's the grain and hops:
The beer is just shy of 7% abv and is about 15 IBU. I feel like the hops are low enough that it shouldn't be too overwhelming in the final product.
I've heard that the brett / lacto can give some really interesting flavors and aromas when distilled down.
Has anyone ever tried this? The plan would be to use a pot still and do a stripping run then a spirit run. I'd bring it down to about 120 proof and age on American medium toast oak cubes until it picked up a nice color.
Rather than have a 6.5 gallon fermenter sitting around taking up space, I thought maybe I'd try distilling it down.
Here's the grain and hops:
Code:
Ingredients:
------------
Amt Name Type # %/IBU Volume
0.50 tsp Calcium Chloride (Mash) Water Agent 1 - -
0.50 tsp Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
9 lbs 4.0 oz CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 3 78.3 % 0.72 gal
1 lbs 3.0 oz Wheat - Red Malt (Briess) (2.3 SRM) Grain 4 10.1 % 0.09 gal
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 8.5 % 0.08 gal
5.0 oz Special B Malt (180.0 SRM) Grain 6 2.6 % 0.02 gal
1.0 oz Roasted Barley (400.0 SRM) Grain 7 0.5 % 0.00 gal
0.50 oz Columbus (Tomahawk) [14.50 %] - Boil 20.0 min Hop 8 15.0 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 10 - -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 Yeast 11 - -
1.0 pkg House Sour Culture [Add to Secondary] Yeast 12 - -
The beer is just shy of 7% abv and is about 15 IBU. I feel like the hops are low enough that it shouldn't be too overwhelming in the final product.
I've heard that the brett / lacto can give some really interesting flavors and aromas when distilled down.
Has anyone ever tried this? The plan would be to use a pot still and do a stripping run then a spirit run. I'd bring it down to about 120 proof and age on American medium toast oak cubes until it picked up a nice color.