dshay

Recipes 

I just recently had a bottle of Tart of Darkness from the Bruery, and was woundering if anyone has ever made a clone of it.

If so, what was your process and did it turn out?

Thanks for the help,

Dakota

Oldsock

Recipes 

The only oddball thing I heard about this beer was that they did a double concentration boil and then diluted, so they could fill twice as many barrels. It was aged in bourbon barrels that had previously aged their big/clean beers, which softens their character. It is pitched with a full complement of their bacteria and Brett. No specifics on the grain bill, but I find that to be one of the least important factors in brewing a sour.

This recipe is a bit stronger, but I actually thought the end result had a fair amount in common with Tart of Darkness: http://www.themadfermentationist.com/2010/03/sour-bourbon-barrel-porter.html

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Option

Recipes 

Morebeer just released a kit for Tart of Darkness. I would love to get a recipe for it and give it a try but they dont put it on the site like say, northerbrewer does. I assume they have to include one in the kit right? I guess someone will just have to buy it and give it a try.

It does give these details...

The Bruery's suggested brewing/fermentation schedule:
-Mash between 156F - 158F
-Ferment with Wyeast Roeselare Blend (WY3763)

Estimated Original Gravity: 1.053 - 1.058
Estimated SRM: 36-38
Estimated ABV: 5.6%
Suggested Fermentation Temperature: 65F - 68F (With Wyeast Roeselare - WY3763)

Link to the morebeer site - http://morebeer.com/view_product/27709//Kit_All-Grain_-_The_Bruerys_Tart_of_Darkness_

humann_brewing

Recipes 

They do say it is a stout that is soured and the kit includes Roeselare so I would go out on a limb and guess the base beer could be a sweet stout, especially since they say to mash high and then use Roeselare instead of a saac yeast.

I have a cake of Roeselare going, I might have to just wip up a simple sweet stout and let it go.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

AmandaK

Recipes 

I would be curious to learn how they did this; in my experiences, roast and sour are terrible partners.

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BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

TNGabe

Recipes 

I think the roast has to be balanced. A really roasty base stout would probably taste like a$$ soured. Had a great sour stout from Catawba Valley a few times.

mors

Recipes 

yeah I'm curious to see the recipe. I would just buy the kit from them except they always pre-mill all specialty grains... and that fact bugs the **** out of me.

BenWillcox

Recipes 

Yeah If we could get a grain and hop bill on this I would love to give it a try. Perhaps if they have kits in in January I will give it a whirl.

humann_brewing

Recipes 

So does the kit come with Roeselare? If it does, that is not too bad of a deal really.

Edit, I see they suggest Roeselare below on the page, I am guessing it doesn't come with then.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

dshay

Recipes 

Forgot that I posted this post a long while ago, I am going to look into this kit for sure. Thanks for posting the information on it. If anyone brews it or if they have let us know how it goes, until I get to finally brew it.

Do you think they supply oak chips for the brew? Getting a five barrel for this would be expensive since it would be only for sours there after. Still a fun project in the works with this, time will tell with this one.

Cheers