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Jesters Bruin Tart
Flanders Brown Ale/Oud Bruin • All Grain • 5 gal
A flemish brown made by using a sour mash
November 12, 2011 am 01:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
Premium 2-Row Malt; Great Western
Premium 2-Row Malt; Great Western
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
- .75 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .75 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.75 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .4 oz
East Kent Goldings - 4.9 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Fuggle - 4.4 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 3 oz
Oak Wood Chips - Medium French oak cubes soaked in Cabernet for several months, added to secondary for 1-2 months. (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
-
Wyeast 5335™ Lactobacillus
Wyeast 5335™ Lactobacillus
Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Notes
3763 - Roeselare Ale Blend instead of 5335 Made a Sour Mash will all grains but, acidulated malt Mash up to 120 for 20 Minutes Mash up to 145 for 20 Minutes Mash up to 152 for 40 Minutes Raise to 170 Hold for 10 Minutes Pour into Mash vessel cover with plastic wrap Cool to 115 Degrees Inoculate with Lactobacillus with 4 oz of un-milled Acidulated Malt Held temperature at 95 degrees with water blanket for 3 days. After desired acid level reached boiled for 90 minutes adding hops at 60 minutes. After primary fermentation rack with .75 oz medium roast french oak cubes for 1-2 months.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: C - Flanders Brown Ale/Oud Bruin
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.040 - 1.074 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 21.2 SRM | 15 - 22 | |
| Alcohol: | 6.8% ABV | 4% - 8% | |
| Bitterness: | 20.4 IBU | 20 - 25 | |
Discussion
Brew Day Notes
2011-11-15 1:13am
After 3 days of Souring, boiled for 60 Minutes Initial Gravity 1.061
No fermentation
2011-11-17 10:47pm
After 3 days no fermentation activity, due to trying to use saved San Diego super yeast. Checked gravity and it had not moved off of 1.060. Tasted and it was tart, but not sour. So I threw in some new Wyeast 3763 - Roeselare Ale Blend. Bubbling started by morning.
Brewing Notes
2011-12-02 12:07am
After 10 Days of Fermentation added 3oz of wine soaked oak chips. After 2 weeks gravity reading was 1.020
Blending
2012-01-08 1:37am
After 6 weeks moved to secondardy and blended with 1 64oz can sweet cherry puree and 2 gallons belguim strong golden that was done with primary. After 3 weeks in secondary, bottled with 1 cup priming sugar.
Pro-brewers Comments
2012-09-17 11:20am
Poured very nice and clear. Wow, your friends kind of nailed the "cherry/cheese" thing. Good carbonation. Cherries come through big. Oak comes through too big. I feel like it's fighting with the other flavors, and contributing to the cheese/funk aroma. You're right the flavor is better than the aroma. I do think I'd like this beer with less cherry, and less oak. They just dominate too much for me.
sour mash questions
2013-12-30 10:51am
I'm trying to figure this sour mash thing out.....did you mash out and sparge and move the wort into something else before you cooled it and added the brett and the acid malt??? Then, how long were the oak chips in there???
Sour Mash Explained
2013-12-30 7:04pm
A sour mash is a process of adding sour without the long maturation using a lambic blend takes. You basically pull off a portion of your unhopped word and infect it for 2-4 days by letting the bacteria that naturally grows on grain infect it. Then you blend it back into the hopped wort and pitch your chosen brewers yeast. My best recipe for sour mash was a foreign extra stout. http://www.beertools.com/library/recipe.php?view=11326 Brett is a different yeast that has a byproduct of acetic acid and alcohol. Depending on if you use oak chips, cubes, or staves will depend on how much surface area is in contact with the beer. Chips need a few weeks. You can also mute the oak chips a little by boiling them before adding. See my blog http://bretterbeer.blogspot.com/2013/09/kentucky-common-american-classic.html or BYO's article on sour mashing. http://byo.com/stories/item/889-how-to-make-a-sour-mash-techniques.
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