New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 17 - Sour Ale => Topic started by: jamie_savoie on March 08, 2013, 10:33:46 AM
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Recipe from Wild Brew's book
Recipe: 30 - Sans le chat
Recipe Specifications
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Boil Size: 7,83 gal
Post Boil Volume: 7,02 gal
Batch Size (fermenter): 6,00 gal
Bottling Volume: 5,60 gal
Estimated OG: 1,062 SG
Estimated Color: 3,7 SRM
Estimated IBU: 22,7 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 78,8 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name %/IBU
12 lbs 8,0 oz Pilsner (Best Maltz) (1,7 SRM) 88,5 %
1 lbs White Wheat Malt (2,4 SRM) 7,1 %
10,0 oz Acidulated Malt (Weyermann) (2,3 SRM) 4,4 %
1,50 oz Willamette [5,50 %] - Boil 60,0 min 22,4 IBUs
0,50 oz Willamette [5,50 %] - Boil 1,0 min 0,3 IBUs
1,0 pkg Brettanomyces lambicus (White Labs #WLP653)
1,0 pkg Brettanomyces bruxellensis (Orval)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 14 lbs 2,0 oz
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Name Description Step Temperat Step Time
Mash In Add 18,37 qt of water at 162,1 F 151,0 F 90 min
Mash Out Add 9,89 qt of water at 204,0 F 168,0 F 10 min
Sparge: Fly sparge with 4,27 gal water at 168,0 F
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Interested to hear how this is coming.
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Will do ;)
I had 1 gallon of extra wort, put it in a gallon jug and I'm fermenting it with Brett-C alone. I also have WL brett brux that I will try soon.
How did your Brett PA turned out in the end? Between B and L which one did you prefer? Have you ever tried Anomalus?
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I prefer B over L, but even better was the combination of the two (Brett PA). I have not tried Anomolus, but I would like to get my hands on some.
I'm really enjoying the all Brett beers. Now I plan to start using some Brett in darker and higher gravity beers. I'm also in the market for an oak barrel to age Brett beers.
Tomorrow though I plan to brew a Brett B&L + Duval strain of Sacch. I will pitch the Brett first and wait until I start to see lots of activity and then pitch the Duval right away(actuall it's http://www.brewingscience.com/ B-88 / Breendonk Ale yeast, which I'm told is a Duval strain). I will do this for two reasons; 1. I like the esters produced when Brett has lots of maltose to munch on (totally different from the secondary pitched Brett beers), and 2. When you pitch Brett as primary I find it attenuates in a timeline similar to Sacch and I don't have to wait 6 to 12 months.
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Good to know B+L was a winner. I was actually thinking of doing the same thing as you combining 2 brett+sacch but I was thinking using 3522 instead. If you find half or quarter barrels let me know, I would be interested in those sizes, full barrel is way too much for me.
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3522 is my favorite strain of Sacch. I just didn't have any and did have Duvel.
I'll let you know about the barrels, but I'm dealing with wineries, so unlikely to find smaller.