Red Wine Barrel Aged Sour Wench Recipe
A sour ale with a hint of red wine.
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Ingredients
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Main Ingredients
Method
Brewing Process
- 1
Mashing
Combine the pale malt, caramel malt, and wheat malt in a mash tun. Heat water to 160°F (71°C) and pour over the grains. Allow to mash for 60 minutes.
- 2
Boiling
After mashing, sparge the grains with water to collect about 5 gallons of wort. Bring the wort to a boil and add the bittering hops. Boil for 60 minutes, adding the aroma hops in the last 15 minutes.
- 3
Cooling and Fermentation
Cool the wort quickly using a wort chiller. Transfer to a fermenter and pitch the sour ale yeast and lactic acid bacteria. Seal and allow to ferment for 1-2 weeks at 68-72°F (20-22°C).
- 4
- 5
Bottling
After aging, bottle the beer with priming sugar. Let it carbonate for 1-2 weeks before enjoying.