Red Headed Stranger - Mixed-Fermentation Sour Beer - 2014 National Homebrew Competition Winner

Ingredients

For 5.5 Gallons (20.82 L)

    9.75 lb (4.42 kg) Belgian Pils malt
    4.0 lb (1.81 kg) Munich malt
    0.75 (340 g) Caramunich® malt
    0.5 lb (227 g) wheat
    0.5 lb (227 g) aromatic malt
    0.5 lb (227 g) Special B malt
    2.0 oz (57 g) Carafa® III malt
    8 14.5-oz cans Oregon tart cherries in water
    1.0 oz (28 g) E.K. Golding pellets (60 min)
    Wyeast 1056 American Ale yeast
    Wyeast 3278 Lambic Blend ale yeast
    Champagne yeast
 

Specifications

    Original Gravity: 1.07
    Final Gravity: 1.008
    ABV: 8.14%
 

Directions

    Use a single infusion mash at 152° F (67° C) for 60 minutes. When primary fermentation is complete, transfer to secondary and pitch the lambic blend.Age at basement temps (62-78° F, 17-26° C). Ferment for 1 year then pitch 8 cans of Oregon sour cherries. Age for 3 more months in tertiary until clear. Bottle with champagne yeast when gravity settles around 1.008.
    Primary Fermentation for 7 days at 64° F (18° C).
    Secondary Fermentation for 90 days at 62-78° F (17-26° C).
    Tertiary fermentation for 3 months.