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-   -   8-8-08 Belgian sour ale. (http://www.homebrewtalk.com/f72/8-8-08-belgian-sour-ale-78978/)

Ryanh1801 09-03-2008 08:30 PM

8-8-08 Belgian sour ale.
 
8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 46.1 %
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 46.1 %
2.20 oz Hallertauer, New Zealand [8.50%] (60 min)Hops 50.6 IBU
1.00 oz Styrian Goldings [5.40%] (30 min) Hops 11.2 IBU
0.50 oz Hallertauer, New Zealand [8.50%] (30 min)Hops 8.8 IBU
1.00 oz Styrian Goldings [5.40%] (15 min) Hops 7.2 IBU
0.75 oz Tettnang [4.50%] (30 min) Hops 7.0 IBU
1.00 oz Saaz [4.00%] (5 min) Hops 2.2 IBU
0.50 oz Styrian Goldings [5.40%] (5 min) Hops 1.5 IBU
1.35 lb Turbinado (10.0 SRM) Sugar 7.8 %

After primary fermentation add another 1 pound of turbinado sugar to wort, along with a big starter of Brett B.


Beer is amazingly complex, not really sure what beer style it would be, but it, is amazing. It was more an experiment to push the limits of brewing a belgian beer with lots of hops and still get some belgian flavors out of it.

OMBrewer 09-04-2008 01:03 AM

That looks interesting. Crazy recipe. If anyone else tries this please tell how it is.

scinerd3000 10-30-2008 06:21 PM

what temp did you ferment at? Damn this is 11.5%ABV... how much alcohol heat do you taste

Ryanh1801 10-31-2008 03:14 AM

Quote:

Originally Posted by scinerd3000 (Post 926539)
what temp did you ferment at? Damn this is 11.5%ABV... how much alcohol heat do you taste

Around 75 or so, yeah it still has a little alcohol flavor to it. You really have to watch how much of this stuff you drink, but its really complex.

scinerd3000 10-31-2008 06:20 AM

anything you would change? ive been looking for a sour recipe to try and im thinking this one looks pretty good although i dont have alot of experience with brett.

Ryanh1801 10-31-2008 08:25 PM

Quote:

Originally Posted by scinerd3000 (Post 927945)
anything you would change? ive been looking for a sour recipe to try and im thinking this one looks pretty good although i dont have alot of experience with brett.

Honestly I can not think of anything I would change to this one, I was really happy how this one turned out. I would not call this you run of the mill sour beer though, it has a different flavor profile from most sour beers.

meyers.markg 11-04-2008 04:18 AM

Brett B
 
How would this compare to a Jolly Pumpkin beer or Orval? I think Brett B is the strain that is used in secondary fermentation, and I want to know how it presents itself when used in primary fermentation.

jajabee 05-02-2009 07:49 PM

I'm thinking about brewing this, what's the WL500? It's not showing up in BTP for me.

llazy_llama 05-02-2009 07:52 PM

Quote:

Originally Posted by jajabee (Post 1299106)
I'm thinking about brewing this, what's the WL500? It's not showing up in BTP for me.

White Labs - WLP500

jajabee 05-02-2009 08:13 PM

Great, thanks.


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