I have some ECY01 (BugFarm) en route from New Jersey, and I'm in the process of putting together a recipe for my first sour ale. I'd appreciate any tips you folks can offer.
I envision this as something like a sour Southern English Brown. When it's ready, I plan to use a few bottles to inoculate the next sour beer, etc. etc.
My thinking in this has been influenced by Michael Tonsmire's "Brewing Sour Beers at Home" post:http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html
Here's what I'm planning:
60% Maris Otter
10% Crystal 80
3% Flaked Barley
2% Carafa Special II
16 IBU from EKGs at 60 minutes.
I know I'll need to mash high. Is 156F high enough? Does the OG and the proportions of wheat, crystal, etc. look right? Do you have any recommendations for fermentation temperature? Anything else I should think about?
Thanks in advance!