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-   -   Sour Crotch (http://www.homebrewtalk.com/f12/sour-crotch-173724/)

Peets 04-17-2010 08:38 PM

Sour Crotch
 
SOUR CROTCH
Specialty/Sour
11.6% ABV .... .


MALT BILL

% LB OZ Malt or Fermentable
21% 5 0 American Munich
13% 3 0 Belgian CaraVienne
13% 3 0 Belgian Black Roast
8% 2 0 Belgian Biscuit Malt
8% 2 0 Briess Cherrywood Smoke Malt
8% 2 0 Gambrinus Honey Malt
8% 2 0 American Black Barley
4% 1 0 American Six-row Pale
4% 1 0 Acidulated Malt
4% 1 0 Barley, Raw
4% 1 0 Carafoam
4% 1 0 Belgian Caramel Pils


HOP BILL
use time oz variety form
boil 60 mins 1.0 Hersbrucker pellet
boil 50 mins 0.25 Green Bullet pellet
boil 45 mins 1.25 Goldings, East Kent pellet
boil 35 mins 0.5 Hallertau pellet


YEAST(s)
Belgian Ale No.3 info
[ale yeast in liquid form with medium flocculation]
Brettanomyces Claussenii=supplemental, like the Damnosous
[ale yeast in liquid form with medium flocculation]
Pediococcus Damnosus=secondary
[ale yeast in liquid form with medium flocculation]


MISCELLANEOUS INGREDIENTS
use time amount ingredient
boil 55 min 2.5 ounces Cranberries, Fresh
boil 60 min 1 ounces Grapes, Zinfandel
boil 40 min 1 ounces Labrador Tea
boil 35 min 1 ounces Orange Peel, Bitter
boil 35 min 1 ounces Licorice Stick
boil 30 min 1 ounces Licorice Root
boil 15 min 1 ounces Irish Moss
boil 10 min 1 ounces Black Currant
boil 5 min 8.5 ounces Cherries (any demographic)
boil 1 min 5 ounces Grapefruit (meat is preferred to zest)
boil 1 min .75 ounces Durian
primary: 1 tsp Pectin Enzyme (10 days)
secondary: 2 ounces Oak Chips, Port Soaked (35 days)
secondary 1 ounces Pectin Enzyme (40 days)
secondary: 6 ounces Rasberries (32 days)
secondary: 6 liquid ounces Black Cherry/Licorice Combo Extract
(60 days)

Thrown-in 1oz. Port-soaked oak cubes; take them out on the 30-35th day. Let sit for another 28 days. Belgian No.3 is for Primary, while the Brettonamyces and Pediococcus is reserved for Secondary. Use good use of it.



MASH-TYPE
Protein Rest at 133 F for 20 mins infusion of 6 gal
Conversion / Saccharification Rest at 154 F for 60 mins infusion of 2.8 gal
Mash-out at 167 F for 15 mins infusion of 2.93 gal

Peets 06-14-2010 01:16 AM

Hell yeah.....

AmandaK 09-29-2010 12:46 AM

Any tasting notes or a picture of it in the glass? I'm curious about this one since there's a lot going on. Also, where do I get "Belgian Ale No.3"? Never heard of it...

dcHokie 08-03-2011 01:15 AM

Quote:

Originally Posted by Peets (Post 2110209)
Hell yeah.....

I'm blown away that this recipe has sat here with only 2 comments in over a year. Color me intrigued.

Braufguss has the understatement of the year with "there is a lot going on here". Peets, what was the inspiration for this recipe? Updates?

Beerrific 08-03-2011 02:05 AM

Wow, I had never seen this recipe. It is probably either epically awesome or epically horrible. I am guessing the later. Durian? Really?

dcHokie 08-03-2011 02:34 AM

Quote:

Originally Posted by Beerrific (Post 3138870)
Durian? Really?

Whoa, I wasn't familiar with Durian, but according to wikipedia:

The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine and gym socks. The odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.

sizemj 08-03-2011 02:35 AM

Durian? I have only seen that stuff on TV. For all accounts it is the Lemberger cheese of fruits. I have never seen it any where in the Midwest or Southeast (US)

bigbopper 02-11-2012 01:54 AM

sour crotch.....you have everything in here but the soiled panties

dcHokie 02-12-2012 12:51 AM

Peets, did you actually brew this?

tmains 02-13-2012 04:57 PM

Can we get some tasting notes, pictures, etc on this? This sounds CRAZY


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