This beer (on right in photo above) is sampled and discussed in Chop & Brew – Episode 87. Chuck Gosnell’s version of it won 2nd Place in the American Wild Ales category at the 2018 Minnesota Mashout homebrew competition. Below are his notes on the recipe and process. If you have any questions about the recipe, contact Chuck through his Twitter account.
Sour Red with Blueberries, Blackberries and Raspberries
I can give you the base beer of what started this all, but this beer is a blend of the recipe below and:
- An English porter I made with Brett C and Wyeast 1968
- Doppelbock (which won 3rd place in 2017 Minnesota Mashout’s Strong Lagers category)
- Another Flanders type beer that was “gifted to me” when a buddy stopped brewing beer
- Part of my two-year solera project (2014-2016). I was basically pulling about 2-3 gallons of finished sour beer every 5-6 months and topping up with whatever wort I was making or beer I was blending out at the time: gueuze/lambic type beers, Flanders/Red brown, even some clean beers.
Okay, so here is “most” of the blend, brewed 2/15/2014:
Malt
- 35% Marris Otter
- 35% Pilsner
- 5% Flaked Corn
- 5% Munich
- 5% Caramunich II
- 5% Special B
- 5% Wheat Malt
- 5% Aromatic Malt
Mash at 158 for 45 minutes
Boil 60 minutes. Added 80 grams of aged (from 2005) Perle hops (AA unknown if any)
OG 1.051
FG 1.002
ABV 6.4% fermented with 2nd generation Roselare and ECY 20 Bug County.
Blended as listed above and racked onto 12 pounds of whole blue, black and raspberries. About half of the berries were picked from my backyard at my old place in St. Paul; the rest was a bag of frozen organic fruit from Costco. Re-fermented on fruit for four weeks then packaged. Bottle conditioned with CBC-1 Cask & Bottle Conditioning Yeast and priming sugar.