This isn't really a Temptation clone. But it started out as the idea of a Temptation clone.
Batch #93
Wine Barrel Aged Sour Blonde
5 lbs Belgian Pilsner malt
5 lbs American White Wheat malt
1 lb German Acidulated malt
5 lbs American White Wheat malt
1 lb German Acidulated malt
1 oz El Dorado, 15.8%aa, 15 min
Water: 6 gallons RO with 1/3 tsp each gypsom, epsom, and calcium carbonate, 3/4 tsp calcium chloride, and a pinch of table salt. Added 2 gallons spring water. Overall, soft "light colored and malty" profile.
Yeast: Belgian Sour Mix I, WLP655 , 1 L starter
Yeast: Belgian Sour Mix I, WLP655 , 1 L starter
OG: 1.052
FG:
ABV:
IBU: ~25
Mash-in to 155F in 17 qts water for 1 hour. Batch sparge to extract 7 gallons wort. Kettle sour overnight (mine formed a pellicle already?!). Boil for 75 min. Chilled, yeast and bugs pitched, nice warm day got things rolling fast.
Mash-in to 155F in 17 qts water for 1 hour. Batch sparge to extract 7 gallons wort. Kettle sour overnight (mine formed a pellicle already?!). Boil for 75 min. Chilled, yeast and bugs pitched, nice warm day got things rolling fast.