This beer is based off of the very popular Golden Sour recipe from The Rare Barrel via the Brewing Network show “The Sour Hour” and the Milk the Funk Wiki. The beer won 3rd Place in the American Wild Ale category at the 2018 Minnesota Mashout homebrew competition. You can see it being sampled and discussed in Chop & Brew Episode 87. The recipe and notes below were provided by Chuck Gosnell. If you have any questions about the recipe, contact Chuck through his Twitter account.
Golden Sour with Apricot
Brewed 1/15/2017
Original brew: 5 gallons
Malt
- 62% Pils Malt
- 17% Wheat Malt
- 6% Aromatic Malt
- 6% Flaked Oats
- 6% Spelt Malt
- 3% Acidulated Malt
Mash @ 152F for 60 minutes
3 Citra hop pellets boiled for 60 minutes (maybe 1-2 IBU?)
Fermented with East Coast Yeast ECY 01 – Bug Farm.
1.048 starting gravity. Finish at final gravity 1.006 as of June 2017 (5.5% ABV).
June 2017: racked on to 3 lbs Apricot Puree, re-feremented for about 30 days.
July 2017: racked on to another 3 lbs apricot puree for 14 days, then packaged.
Bottle conditioned with CBC-1 Cask & Bottle Conditioning Yeast and priming sugar.