Thesis

My dissertation is done, I've defended my work and UCI just deemed me a Dr. So, it's time to brew up a big and bold beer. I've been thinking of something along these lines for a while. I took my Russian Imperial Stout recipe, and cut back on the roasted malts, added a little oatmeal, and then I'm going to sour it. You can think of it as an imperial Oud Brun, or a sour Belgian Stout. I call it "thesis."

Grain:
71% Pale English Malt
7.5% Special B
5% Crystal 120
5% Rolled Oats
5% Corn Sugar
4% Cara Munich
1.5% Chocolate Malt
1% Roasted Barley

Step Infusion Mash:
Protein rest at 120 degrees for 20 minutes.
Saccharification rest at 147 degrees for 45 minutes.
Sparge at 165 degrees.

Boil:
180 min. boil

Hops:
Hallertauer hops totaling 36 IBUs added at 60 minutes.

Yeast:
A 2 day starter of White Labs (WLP001) Cal Ale Yeast. I propped up 2 vials in 3 liters on a stir plate for 2 days before cooling in the fridge overnight, decanting and pitching into the remaining wort. I'll let this finish out before adding some Brett. and Lacto in the secondary.

Predicted Original Specific Gravity:
1.095

Notes:
Ferment for 2-3 weeks before transfering onto the Brett cake left over from my Lambic I brewed last month. And then I'll let it sit for another few weeks before kegging it up and letting it sit for a year or two.

EDIT 12.30.2007: I transfered the beer onto a cake of brett left over from my lambic. I also added a little of the dregs from the lacto I added to the lambic. I hope this thing sours up a little over time. It was tasting a little hot and fuselly. Time may fix that. I'll keg it up in a little while and then let it sit for a few years.