Windowsill Clone by Ligero

Grain Grinding the BarleyRhubarb Puree 01-04-2014.  Added Rhubarb Puree

Windowsill August 09-2014 08-09-2014. Nice Pellicle.  ABV at this point is 6.55. Very nice Sour fruity flavor.  This sour is 8 months old. Back into the closet.

Windowsill We harvested the yeast from this bottle of Windowsill



Style Information

Name: WIndowsill Clone
Recipe Type: Extract
Category: Sour

Grains & Extracts

Name Amount Notes
golden Promice 1 lb Traditional barley variety from Scotland with a sweet, clean flavor. Add and steep to 170 degrees
Munich Malt 1 lb Has an amber color and gives a very malty flavor. Add and steep to 170 degrees
Flaked Oats .75 lb Attributes to mouth feel and creaminess. Add and steep to 170 degrees
Pale 6 lb Add at last 10 min of boil


Name Amount Alpha Acid % AAU Time Notes
Williamette .75 oz 5.5% 4.13 60 min Bittering add and boil 60 min. American-grown seedless version of Fuggle.
Tettnang .5 oz 6.1% 3.05 60 min Bittering add and boil 60 min. Classic noble hop with distinctive spicy, fruity aroma and flavor.
Perle .25 oz 7.8% 1.95 60 min Bittering add and boil 60 min. Moderate bittering power and underappreciated flowery aroma


Name Type Use Amount Time Notes
Whirlfloc Fining Boil 1 tab 10 min Add at last 10 min for clarifying


Name Amount Notes
Windowsill Culture packages Harvested the yeast from a bottle of Windowsill by The Bruery. Grew the yeast, keeping it on a stir plate for 1 week and feeding it DME
Amalayse 1 tsp Add at last 5 min of boil for yeast fuel


Step Time Temperature Container Additions
Name: Amount
2 Weeks 65-68 Carboy
Keep at constant temp for 1 week


Estimated OG: 1.058
Estimated FG: 1.008
Estimated ABV: 6.56%
Actual OG: 1.054

Beer Recipes Plugin by Brad Ledbetter

This entry was posted in Sours. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *