Hello there!
Just brewed my first batch of sour beer, a Flanders inspired ale.
Couldn't get my hands on the common yeast blends used for the style but formulated a recipe based on some reading. Also had my first experience with premade malt extracts. Recipe was as follows:
Batch size: 23l
Boil size: 10l
Estimated OG: 1.048 (1.049)
3.4kg wheat lme (50/50)
Steeping grains:
125g special b
125g aromatic
125g 30L crystal
125g cookie
50g roasted barley
Hops: ~25g 3.4 alpha Hallertau Hersbrücker (leaf)
Yeast: Vial of each
the Yeast bay Lochristi brett blend
Wlp640 brett
In 10 liters of water steeped the grains @65C for 30 minutes and took it up to 76c. Boiled the wort with hops for 60 minutes, 5 minutes left in the boil added the lme. Finally, mixed enough cold water to reach 23 liters. Transferred into a 25 liter glass carboy, pitched @18c, will ferment @21c for a year.
I didn't use Irish moss or other kettle finings. At the moment of writing the beer is really cloudy, brown with a redish hue. Plenty of food for the brett, I guess. Maybe half the amount of roasted barley would be enough for a nice red colour but only time will tell how it changes. Some tannins were extracted from the grains, not unpleasantly astringent but definitely there. Not too worried as I'm not planning on adding oak.
Can't wait to see how this turns out. Haven't found much information on the yeast strains so I try to post some updates on fermentation and flavours during the year.
Any feedback or recommendations for further additions of bugs are welcome.
Happy homebrewing
Just brewed my first batch of sour beer, a Flanders inspired ale.
Couldn't get my hands on the common yeast blends used for the style but formulated a recipe based on some reading. Also had my first experience with premade malt extracts. Recipe was as follows:
Batch size: 23l
Boil size: 10l
Estimated OG: 1.048 (1.049)
3.4kg wheat lme (50/50)
Steeping grains:
125g special b
125g aromatic
125g 30L crystal
125g cookie
50g roasted barley
Hops: ~25g 3.4 alpha Hallertau Hersbrücker (leaf)
Yeast: Vial of each
the Yeast bay Lochristi brett blend
Wlp640 brett
In 10 liters of water steeped the grains @65C for 30 minutes and took it up to 76c. Boiled the wort with hops for 60 minutes, 5 minutes left in the boil added the lme. Finally, mixed enough cold water to reach 23 liters. Transferred into a 25 liter glass carboy, pitched @18c, will ferment @21c for a year.
I didn't use Irish moss or other kettle finings. At the moment of writing the beer is really cloudy, brown with a redish hue. Plenty of food for the brett, I guess. Maybe half the amount of roasted barley would be enough for a nice red colour but only time will tell how it changes. Some tannins were extracted from the grains, not unpleasantly astringent but definitely there. Not too worried as I'm not planning on adding oak.
Can't wait to see how this turns out. Haven't found much information on the yeast strains so I try to post some updates on fermentation and flavours during the year.
Any feedback or recommendations for further additions of bugs are welcome.
Happy homebrewing