Endless Mountains Sour Summer Ale - Clone Beer - 2012 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    10.0 lb (4.54 kg) pale ale malt
    2.0 lb (0.9kg) Belgian Pils malt
    1.0 lb (0.54 kg) Special Roast
    1.0 lb (0.45 kg)60° L caramel malt
    8.0 oz (227 g) melanoidin malt
    8.0 oz (227 g) Belgian candi syrup
    2.0 oz (56 g) Czech Saaz pellet hops 3.3% a.a., (60 min)
    1.0 oz (28 g) medium toast French oak (in secondary 1 month)
    1 starter White Labs WLP0575 Belgian Style ale yeast (in primary)
    1 vial White Labs WLP655 Belgian Sour mix ale yeast (in secondary)
 

Specifications

    Original Gravity: 1.083
    Final Gravity: 1.012
    IBU: 19
    SRM: 19
 

Directions

    Mash at 149° (65°) for 90 minutes.  When primary fermentation is complete, pitch sour mix and oak, hold temp at 65° (18° C), and wait until desired tartness develops before bottling.
    Brewer’s Note:  “This Belgian style ale is intended to be a light bodied, tart and refreshing brew for a warm summer day.  It pours a hazy orange hue, with both sour and characteristic Brett aromas.  The flavor is reminiscent of sour cherries, currants, and Brett Funk, with some spicy yeast character, a moderate carbonation tingle and a dry finish.  Decant carefully as it is bottle conditioned and will contain some yeast sediment.”
    Primary fermentation at 75° (24° C).
    Bottle conditioned.