Another 10 gallon batch split into two drastically different beers! One half will be a hoppy, light pilsner-ish beer and the other a sour dark ale, hoping to be something like an Oud Brun. Brewed 4/14/16.
Both beers (common mash):
- 20 lb Pils
- 2 lb Dark Munich (10L)
// Mash in 1.5 qt/lb at 152F for 50 min, mash out, sparge to collect 13 gal 1046 wort. Split into two pots //
- 0.25 oz Jaryllo @ 75, 40, 20 min.
- 0.5 oz Jaryllo @ 10 min
- 0.6 oz Jaryllo @ 5 min
- WYeast 1056 & London Ale III
// Boil 75 mins. Chill to 70. Aerate 60s pure O2. Pitch saved yeast from American golden. By the next morning there wasn’t any activity, so pitched a packet of London Ale III that I had leftover in the fridge. Activity within the next hour. Ferment at 60F. //
Sour dark half:
- 1 lb Chocolate malt
- 0.25 lb Caramunich III
- 0.25 lb Black malt
- 1 lb uncrushed pilsner malt (for souring)
// Steep dark grains in post-sparge wort for 25 minutes at 155. Boil for 10 minutes, chill to 110 add Pils grain sack and seal with plastic wrap. //
4/17/16: boil and finish the dark sour half. Collected around 4 gallons 1070 wort. Chill to 80, pitch bottle dregs from Lindemans cuvée Gueuze.
4/19/16: I tasted my other bottle-dreg-only sour and didn’t like the results, so I chickened out and just added a vial on the White Labs Flemish ale blend.
4/21/16: Fermented pale at 60F for 5 days, then brought upstairs to finish at 70. Good light pils malt flavor, a little grassy/metallic in the finish of the first sip, hope this will be less noticeable chilled and carbed. Not much hop flavor/aroma/character other wise, mostly malts. Dark half has a think chalky white layer and is bubbling slowly.
4/25/16: Thicker brown yeast layer has formed on the sour half. Gravity at 1050, bubbling slowly every 30s or so.
5/27/16: Tasting notes for pale half.
6/24/16: Added 3 lb of thawed frozen dark sweet cherries from wegmans, and a vial of Brett Lambicus. Fermentation started up again fairly quickly.
7/18/16: Wonderful nose, similar to a rodenbach – slight vinegar with dark fruit, very typical Flanders red character. Flavor follows – pleasant sweetness from cherries and sour finish, with some chocolate in the finish. This is so good as is, I could keg it now but have no room on the taps! I think the Brett could use a little more time to work on the cherries – they’re a little too sweet but tolerable. Cherries have also added a nice burgandy note to the color.