I want to make a “Old Stock Ale” I just ordered a bunch of recondition kegs and plan on making one or two a dedicated “sour” keg to play around with. That said the recipe I have come up with as of now is
12lb-floor malted marish otter
2lbs caramel 40-Bairds
1lb Simpson golden naked oats-should I use two for such a big beer?
I planed to then ferment this with WLP004 Irish ale yeast.
Once racked to secondary I would add WLP645 (Brett C) or an alternative I’m not sure if this is seasonal? NB doesn’t have it. I don’t want anything to funky. More of a background note; I am open to dropping brett just an idea as of now.
Also in secondary I planned on adding a mixture of 1lb D-90 Candi syrup and a bunch of overly rip cherries. My thinking behind it was I would pit the cherries after they became wicked rip and then add them the D-90 and some water to a pot and lightly boil or hold at a high temp for awhile then add to the fermentor once cooled. Then just let it sit for a few months? Keg it and taste a sample every once in awhile?