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Desert Life Sour
Flanders Brown Ale/Oud Bruin • Partial Mash • 4 gal
First attempt at a sour. Read my other specs listed on the recipe for more details. I'll keep this updated.
March 20, 2010 am 11:13am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 4 gal)
- .5 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .75 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .375 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .125 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 4 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
- 10 lb
Raspberries (frozen) - added to secondary (omitted from calculations)
Raspberries (frozen)
Related to blackberries. Raspberries have a dull pink or reddish color. Tangy sweet.
- .5 tsp
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 3278 Belgian Lambic Blend™
Wyeast 3278 Belgian Lambic Blend™
Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr
Notes
First attempt at a sour. Did not use WYeast. Cultured yeast from a Frambozenbier I bought in Brussels. Hop pellets were crushed and left in the hot Dubai sun for 1 week - still had some bittering qualities. Added 1 pound Bulgar Wheat to the mash. Infusion mash @155. Will stick 4 oz of American Oak chips and 4 oz of French Oak chips in for the primary. Plan on adding copious amounts of raspberries to secondary fermentation after several months in primary. I'll keep this updated. Hopefully I'm drinking this in a year or more.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: C - Flanders Brown Ale/Oud Bruin
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.074 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 15.0 SRM | 15 - 22 | |
| Alcohol: | 4.7% ABV | 4% - 8% | |
| Bitterness: | 30.0 IBU | 20 - 25 | |
Discussion
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