I'm thinking of doing 5-10 batches in the next 3 years. (Blending to follow...) I'm fairly experienced in practical non brett brewing. That being said, I'm new to bugs, but have a huge resource in information to withdraw from.
I'm wondering, have any of you tried a true "Burgundie of Belgium?" Blended or strait.
The goal is to shoot for some wine like characteristics, but stay true to the Flanders Red Ale flavor.
Mainly 10% or more ABV.
...I know using brett above 6-7% has and is being done.
I just want to keep myself inline before I whip up a 1.100 OG dud.
Have you had any De Dolle beers? Oerbier is a sour red around 9% and the Oerbier Reserva is barrel aged and over 12% (if you can find it and then force your wallet open to pay over $1/oz). Both put the awe in awesome.
Only trouble you face is that the bacteria's really struggle when the alc% gets that high. They basically struggle to do their work at the strength's of Oud Bruin's. You wouldn't get much sour Flanders character with a beer that big unless you pre-soured the wort before main Sacc/Brett fermentation.
That's the info I was forgetting, the higher ABV, hindering the brett's job.
I thinking of doing a batch every 3 months. (4 a year.) For a blending to be done in 3 years.
So in that time I will have
-4 3year old's
-4 2year old's
-2 fairly fresh
So I could blend 'em the way the "pro's" do.
Sit on the blend for 6 ish months (add fruit / wood / herbs / etc.)
Each batch would vary the yeast strains ( I can think of 8-10 yeast strains off the top of my head from Wy, and WLP)
...and keep a fairly consistent recipe.
2Row Dexatrene base
10% Flaked Maze
10% Unmalted wheat
8% Special B
5% Corn Suger
(maybe a little something else?...)
One addition of a whole leaf hop (90 min boil) mild, very low AA, not American citrus kind...
I'm liking this already!!!!
1.100 og would end you up with a beer much closer to 12% abv I would shoot closer to 1.085 og
Depending on the level of crystal malts (if you want residual sweetness and body you need a lot) 1.080 should net you a 10% beer with out a sweat. The trick to ensuring sourness would be to pitch bacteria first and get the beer warm for 3-5 days. Then you can pitch the remainder of the culture. So if I were you I'd buy pedio separate or if you have the lab skills/resources just isolate the culture's bacteria on your own. This is how I did my 10% oud bruin and it's sour but not in your face sour.
I know 1.100 would get me around 12%. I'd love to shoot for 15% but in a basement homebrew set up, it would be difficult. (Let alone getting some true to style sourness out of that kind of ABV.)
Thanks @smokinghole, I'm planning on doing a variety of brews (IE WLP Amer. Farmhouse, Flemish Ale Blend, Belgian Sour Mix 1, Wy's Roeselare would be lower gravity 5-6% with strait pitching.)
Then make some higher gravity batches using your method. (Blend in 3 years, as per plan.)
I've done a 1.085 O.G. Flanders Red with the Roeselare blend. It soured up nicely, the same as my 1.060 version. It also finished around 1.015 and had a very vinous quality. After 1.5 yrs I bottled half straight and added a lb of elderberries to the other half for 2 months. They are currently carbing up- so I can't wait to try them.
My recipe is here (the Super Flanders was just the first runnings diluted to 1.085)
Brett is ok up to about 18%. However, it doesn't sour.
Lacto and pedio are ok to about 8%, although there seems to be strains that can go higher.
Lacto hates hops. Anything above zero (some say 10 IBUs) will inhibit growth.
You want to make a strong sour. I'd suggest:
a zero hop wort with lacto kept at 100 F for about 5 days. That should decently sour the wort. kept at 100 F
|All times are GMT. The time now is 12:01 PM.|
Copyright ©2000 - 2013, Jelsoft Enterprises Ltd.