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2014 NHC Category 17: Sour Ale

hand copied from Zymurgy magazine

Red Headed Stranger
Flanders Red Ale
Jim Fish, Brooklawn, NJ,

For 5.5 US Gallons

9.75 lb Belgian Pils malt
4.0 lb Munich malt
0.75 lb Caramunich malt
0.5 lb wheat
0.5 lb aromatic malt
0.5 lb Special B malt
2.0 oz Carafa III malt
8 - 14.5 oz cans Oregon tart cherries in water
1.0 oz EKG pellets @ 60 min

Wyeast 1056 American Ale yeast
Wyeast 3278 Lambic Blend ale yeast
Champagne yeast

Original Specific Gravity: 1.070
Final Specific Gravity: 1.008
Boiling time: 90 minutes

Primary Fermentation: 7 days at 64 F
Secondary Fermentation: 90 days at 62-78 F
Tertiary Fermentation: 3 months

Use a single infusion mash at 152 F for 60 minutes.  When primary fermentation is complete, transfer to secondary and pitch the lambic blend.  Age at basement temps (62-78F).  Ferment for 1 year then pitch 8 cans of Oregon sour cherries.  Age for 3 more months in tertiary until clear.  Bottle with champagne yeast when gravity settles around 1.008.