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Old 02-09-2011, 08:06 PM   #1
gnoonan
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Default CloneBrews Recipe flaw?

Hi Folks!
I have the rodenbach grand cru in secondary right now, I used the clonebrews book for the step by step. I noticed something in the recipe that bothers me, and here it is:
There is NO aging specified in the recipe, but the yeast pitched is wyeasts lambic blend. It says 7 days in primary, and 7 days on oak chips in secondary. Won't this quick turnaround produce a chance of bottle bombs if the wild yeast haven't had time to do their work? Also, I seriously doubt that the bugs have had a chance to sour anything (produce the tart taste of the grand cru) in that short of time.
Any thoughts or suggestions from you brewing gods?

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Old 02-09-2011, 08:25 PM   #2
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Something like Grand Cru takes no less than 12-18 months. Some argue that it takes 3 years (with blending) to make an outstanding lambic.

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Old 02-09-2011, 09:59 PM   #3
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My copy says to secondary until fermentation complete. No time line.

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Old 02-09-2011, 10:28 PM   #4
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Originally Posted by electric_beer View Post
Something like Grand Cru takes no less than 12-18 months. Some argue that it takes 3 years (with blending) to make an outstanding lambic.
Rodenbach Grand Cru is a Flanders Red, not a lambic. Same timeline, though.

The regular Rodenbach is younger (1 year aged) and not nearly as sour.

The Grand Cru is a blend of the young version and the 3-year aged version--I think it's about 1/3 young, 2/3 old, I'll double-check tonight.
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Old 02-09-2011, 10:33 PM   #5
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My copy says to secondary until fermentation complete. No time line.
Funny thing is that they all say, except the Lindimans frambosien which say to age for 6 months. I was just a little confused that's all. To be quite honest, this is my first wild ale so I had no idea what I was getting into timewise. Looks like its time to buy some more buckets!
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Old 02-10-2011, 12:40 PM   #6
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Originally Posted by SumnerH View Post
Rodenbach Grand Cru is a Flanders Red, not a lambic. Same timeline, though.

The regular Rodenbach is younger (1 year aged) and not nearly as sour.

The Grand Cru is a blend of the young version and the 3-year aged version--I think it's about 1/3 young, 2/3 old, I'll double-check tonight.
I believe you've got that backwards, sort of. The Grand Cru is just straight old beer, ~20 months. The Classic is a blend of the same old beer (30%) and a longer lower gravity ale (70%) that provides some sweetness.

I've heard nothing but bad things about the clone brews books (pear extract in Duvel etc...). Pick up a copy of Wild Brews if you want to brew more sours.

here is a great write up of Rodenbach's actual methods: http://brewery.org/library/Rodnbch.html
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Old 02-10-2011, 02:17 PM   #7
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I believe you've got that backwards, sort of. The Grand Cru is just straight old beer, ~20 months. The Classic is a blend of the same old beer (30%) and a longer lower gravity ale (70%) that provides some sweetness.

I've heard nothing but bad things about the clone brews books (pear extract in Duvel etc...). Pick up a copy of Wild Brews if you want to brew more sours.

here is a great write up of Rodenbach's actual methods: http://brewery.org/library/Rodnbch.html
Yep, you're right. Wild Brews also says that the proportion of old beer in the Classic has been lowered to 25% in recent years.
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Old 02-10-2011, 02:27 PM   #8
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Quote:
Originally Posted by Oldsock
I've heard nothing but bad things about the clone brews books (pear extract in Duvel etc...). Pick up a copy of Wild Brews if you want to brew more sours.
I want to second this. I received Clone Brews for Christmas and promptly returned it after looking through the recipes. Orval had no mention of Brett B, among other interesting omissions. I bought Wild Brews instead.
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Old 02-10-2011, 10:25 PM   #9
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Well its settled, no more clone brew. Thanks for all of your advice, and I'll let you know how the pgrand cru turned out in another year or so.

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Old 02-11-2011, 01:58 AM   #10
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Quote:
Originally Posted by Oldsock View Post
I believe you've got that backwards, sort of. The Grand Cru is just straight old beer, ~20 months. The Classic is a blend of the same old beer (30%) and a longer lower gravity ale (70%) that provides some sweetness.
actually the grand cru is now a blend of old and young beer, it says on the bottle its 67% old beer(yrs) and 33% new beer, for a while they didnt have any labeling saying this but you could definitely tell the difference in flavor
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