Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Wild Porter... or Oud Bruin?
Reply
 
LinkBack Thread Tools
Old 03-10-2013, 08:22 PM   #11
lunshbox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Gastonia, North Carolina
Posts: 128
Liked 8 Times on 8 Posts

Default

I like this recipe. I personally wouldn't use special roast and extrea special, but what they hey? Why not? I think sour and smoke tend to compliment each other more than some would think. Take Gratzer for example: 100% smoked wheat with lacto. It is awesome. I say brew forward!

__________________
Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red
lunshbox is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 05:32 PM   #12
Yellow_Boots
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Cleveland, Ohio
Posts: 13
Default

As far as my comment regarding smokey sours as novel, I only mean that I have searched for commercial examples for some time and the few I have seen are no distributed where I live, so I want to take a shot at it myself. I'll toss some oats in for body, vary the caramel malts for sweetness and still add the syrup for flavor. It should come out somewhere in the middle.

Regarding hops, I understand that sour+bitter is not a happy combo (save Bitter Monk from Anchorage, which seems to have been the only brew to pull it off), which is why I scaled down the IBUs as it was and kept all hop additions toward the end of the boil for primarily flavor and secondarily hop aroma (which I am aware will fade given the time it takes to sour). But I am still unclear as to the dynamics of IBUs and non-sacchyromyces. Is it just lacto that gets zapped by IBUs or does that carry over to pedio or even brett? I would assume that brett is relatively unaffected, whereas the true bugs would have a hard/impossible time coping.

__________________
Yellow_Boots is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 06:31 PM   #13
WilliamWS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: New York, NY
Posts: 286
Liked 3 Times on 3 Posts
Likes Given: 2

Default

It doesn't effect brett and, as for lacto, it varies depending on the strain but both should both be just fine with the hopping in this recipe. I've done a number of sour farmhouse ales with ibu's in the mid 20's that developed plenty of lactic sourness.

__________________
WilliamWS is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 06:36 PM   #14
DPBISME
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Alexandria, VA
Posts: 992
Liked 68 Times on 56 Posts
Likes Given: 76

Default

Quote:
Originally Posted by Yellow_Boots View Post
IBU: 31


1oz Amarillo (10 min)
1oz Challenger (10 min)
1oz Challenger (5 min)
1oz Northern Brewer (5 min)
I thought Bitter and Sour usually don't complement each other....

I would cut the IBUs a bit...

Than again if all your hops are really going in the last ten (10) minutes I think you have already got that under control...
__________________
DPBISME is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 06:54 PM   #15
WilliamWS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: New York, NY
Posts: 286
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Bitter and sour don't generally go together but it depends on how bitter, how sour, and how sweet. It's about balance and that's why I earlier suggested that he cut the ibu's to the mid 20's and up the crystal.

__________________
WilliamWS is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 08:03 PM   #16
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,485
Liked 2173 Times on 1470 Posts
Likes Given: 2148

Default

Check out the adambier thread that's going right now. It's got another recipe for a sour with smoked malt.

__________________

Why spend 5 minutes reading when you can just start another thread?

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2013, 02:44 PM   #17
runs4beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: , NYC
Posts: 387
Liked 14 Times on 10 Posts
Likes Given: 5

Default

Smoked beers mellow quite it bit over time and I'd think over 12-18 month it would smooth out quite a bit. You could initially go light on the smoke malt and always blend a stander smoked porter back adding both smoke and sweet. Just a thought and I never tried it with a sour beer but it worked well with a barrel aged smoked porter. With bugs you might need to keg or flash pasteurizes the bottles.

__________________

Never listen to electric guitar.
-DB
Some folks look for answers
Others look for fights
Some folks up in treetops
Just look to see the sights
-RH

runs4beer is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2013, 02:16 AM   #18
kaips1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: lexington, ky
Posts: 192
Liked 25 Times on 19 Posts
Likes Given: 14

Default

Quote:
Originally Posted by TNGabe View Post
Check out the adambier thread that's going right now. It's got another recipe for a sour with smoked malt.
I was hoping someone would say adambier.
__________________
kaips1 is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2013, 02:55 AM   #19
Dynachrome
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Americas Hinterland, Wisconsin
Posts: 1,897
Liked 59 Times on 53 Posts
Likes Given: 469

Default

Quote:
Originally Posted by Yellow_Boots View Post
I absolutely love sours... but I am still grasping how to make one myself. My wife and I both seek out Flanders Reds and the like all the time, so we wanted to figure out a good "house sour" to make over and over again. I thought of taking a little departure from the norm and try to put a mild twist on the traditional sour guidelines and base the recipe in the robust porter neighborhood, but I am wondering if my desire for a little originality is really just going to be an Oud Bruin (which is not a bad thing if it does!).

Here is my potential recipe:


OG: 1.061
FG: 1.015
IBU: 31
Color: 34L

8# Pale
1# Smoked
0.75# Chocolate
0.75# Caramel 120L
0.5# Special Roast
0.5# Extra Special

1oz Amarillo (10 min)
1oz Challenger (10 min)
1oz Challenger (5 min)
1oz Northern Brewer (5 min)

Wyeast 3278, no starter

A few questions:
1) What do you think of this amount of smoked malt with the wild flavors?
2) I am really unclear about IBUs and wild yeast/bugs--some recipes are under 10 for the lacto, some are 40+ without problems... how should I understand IBUs and wild fermentation activity, and what to look for without killing off all of the bacteria?
This reminds me of this thread: http://www.homebrewtalk.com/f163/uh-...3787-a-381241/
__________________
I drink therefore I am.
Dynachrome is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wild Pecan Porter WildGingerBrewing Porter 39 10-19-2014 06:26 PM
Oud Bruin ardonthorn5 Extract Brewing 2 11-19-2011 03:44 PM
Oud Bruin EnsignMorituri Lambic & Wild Brewing 5 01-26-2011 03:52 PM
Oud Bruin Guess42 Lambic & Wild Brewing 1 12-09-2010 03:08 AM
Ruin Bruin SnickASaurusRex Recipes/Ingredients 8 04-10-2009 05:04 AM