Dark Sour V2.0 - 7CB Sour Barrel

PLEASE READ ALL INSTRUCTIONS BEFORE ORDERING INGREDIENTS:

Brew to your ability: your best beer will yield an even better beer out of the barrel.

Recipe calls for 2# flaked oats, but added in two additions as follows:
1.) 1# flaked oats in mash.
2.) 1# flaked oats in muslin bag. Added to kettle during collection of first runnings. Remove bag from kettle, once boil volume is achieved. Place bag in separate bowl to collect drippings, then add liquid to kettle.

If you fear bugs in the primary, replace Imperial F08 with WLP002 yeast. WLP002 a very flocculant and poor attenuating yeast. Following active fermentation rack to secondary once beer clears, cold crash if possible to accelerate flocculation. Goal is to retain as much residual sugar in beer before transferring to barrel.

Order one oz of hops, but use brewing software to adjust hop addition based on AA% to achieve IBUs between 5 to 7. More hops don't equal better as IBU will inhibit souring bugs in the barrel.

If you have some 3 yo plus aged hops (debittered... like stored warm in an open bag), replace fresh hops with 2.5 oz of aged hops at 60 mins.

Step mash if you have the ability otherwise infusion mash at 158'F for 60 mins. Use brewing software to help you with the strike water. Pre-heat your mash-run. Wrap in blankets to retain heat loss.

Yes, 120 minute boil! It will help develop color and flavor. Have a few extra gallons of water on hand to add to kettle if necessary to make target kettle volume of 6 gallons.