First Funky beer, split batch with Bugfarm5

Coff · 12-22-2011, 03:24 PM

So Ive been pulling off a gallon or so from my clean batches post fermentation and pitching dregs (idea stolen from Almighty). But this will be the first time that I do a full Sour batch with my own recipe. This is obviously a 11G batch, but it will be split into 2 carboys. One of which I plan to pitch Al B's Bugfarm 5 and the other I am going to start with WLP550 and finish it with Brett in the secondary. The base recipe started at Jamil's Belgian Blonde with some aspects from his Golden strong both in BCS.

I have a few questions, any other input would be great as well.

1. The Malto dextrin, is it necessary, should I just add it as food after the sacch has finished in both batches? Or should I ditch it and up the mash temp, also hows is the 152f mash temp looking?

2. I was thinking about finishing the Belgian half with Brett C, sound ok?

3. Aging, I plan to age this for as long as necessary but if you have any input let me know. The Belgian half Ill keep in primary for my customary 21 days then transfer to a secondary fermentor and pitch the Brett Im assuming for a few months. The Bugfarm batch will probably need what, 10-12 months on the cake in primary?

I appreciate any input, Im pretty excited about this beer...

Recipe: Wild Golden Ale
Brewer: Coff
Asst Brewer:
Style: Belgian Golden Strong Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.24 gal
Post Boil Volume: 11.70 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.063 SG
Estimated Color: 4.7 SRM
Estimated IBU: 13.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
21 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 82.4 %
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 7.8 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 2.0 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.8 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 5 13.2 IBUs
10.80 oz Malto-Dextrine (Boil 5.0 mins) Other 6 -
1.8 pkg Belgian Golden Ale (White Labs #WLP570) Yeast 7 -

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 25 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 31.55 qt of water at 162.9 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.21gal, 4.21gal) of 168.0 F water

JacobS · 12-22-2011, 04:44 PM

My opinion, Malto Dextrin is not necessary if you are willing to be patient. Personally I would use honey in the secondary instead as it has a greater variation in the types of sugars therefore creating varied byproducts.

Also I would just add the brett to the primary with out racking on the belgian half. as the brett will want the dead yeast for foodstuffs.

Coff · 12-22-2011, 05:08 PM

Ok I'll take that into consideration, I'll probably bag the maltodextrin unless I feel it needs a feeding late in the ferment.

How about Mash temp, 152 look ok? Usually a Golden Strong is mashed low 148-49 to get it super dry, Im assuming the bacteria is going to plow through most of it anyway but Id like to leave some extra unfermentables for the bacteria to munch on.

Pogopunx82 · 12-22-2011, 05:24 PM

I would go higher on the mash temp even 158-160. Gives more food for those buggers.

Coff · 12-22-2011, 06:39 PM

That high? Ok maybe I'll just go for the 158 then. 158 assuming I want a super funky beer correct? Which I do want.

Glad I posted this. Anything else that might look out of place or unnecessary?

Coff · 01-03-2012, 03:06 PM

I brewed this yesterday, it was pretty cold out and I ended up missing the 158 mash temp and ended up at 155. Not a huge deal I guess, everything else was flawless, hit all my numbers on the day.The Belgian half took off pretty quick, I ended up pitching the Brett L once it showed activity. Still waiting on the Bugfarm to take off but I didnt make a starter though.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: American Golden Sour
Brewer: Coff
Asst Brewer:
Style: Belgian Golden Strong Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.29 gal
Post Boil Volume: 10.66 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.50 gal
Estimated OG: 1.069 SG
Estimated Color: 5.0 SRM
Estimated IBU: 14.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
21 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 82.4 %
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 7.8 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 2.0 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 7.8 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 5 14.5 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 7 -
1.0 pkg Bugfarm 5 (East Coast Yeast #ECY 01) Yeast 8 -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
1.0 pkg Brettanomyces Lambicus (White Labs #WLP6 Yeast 10 -

Coff · 01-04-2012, 06:28 PM

Unfortunately the Bugfarm half has yet to show signs of fermentation after 48hrs to the minute. My basement is much colder then I was expecting it to be, Its been about 66-68 until Tuesday its dropped to 58f so Im thinking it needs some heat. I did not make a starter for the Bugfarm bc I was lead to beleive it would throw off the balance of the Sacch and bacteria that Al had intended.

Aside from that any ideas?

Coff · 01-05-2012, 01:30 PM

Not sure if anyone cares but I put the carboy on a heating pad and warmed it up to about 69f and it took off in about an hour. Once activity got going it went up to 72f and is moving along nicely.

**smokinghole** · 01-05-2012, 06:33 PM

The same thing happened with my ECY mixed cultures. They didn't seem to do ANYTHING until I applied a little heat and then they were perfect.

Coff · 01-05-2012, 08:31 PM

I lef the heating pad on low while I went to work today, as you know, its been damn cold in PA so I wanted to make sure it stayed warm. I am slightly nervous I am going to come home to a blowoff...we will see.

Which of the ECY cultures have you used? I am sitting on ECY20 and ECY03 that Id like to use soon. Im thinking of doing a sour brown with the ECY20.