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Old 10-28-2010, 06:30 PM   #1
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Default All-Grain - Joie de Vivre - Soured Saison with Plums and Peaches

Recipe Type: All Grain
Yeast: WLP530 - Abbey Ale
Yeast Starter: Yeast Cake
Additional Yeast or Yeast Starter: Wyeast 3711 - French Saison
Batch Size (Gallons): 7.5
Original Gravity: 1.057
Final Gravity: 1.005
IBU: 9.7
Boiling Time (Minutes): 60
Color: 11
Primary Fermentation (# of Days & Temp): 72 to start
Additional Fermentation: 2 weeks at 75
Secondary Fermentation (# of Days & Temp): Increase fermentation by 3 degrees each day for 7 days
Tasting Notes: Smells like lactic vomit at first then eventually downgrades to smelling like feet.

9lbs. Belgian Pils
2 lbs. Vienna Malt
1 lb. Torrified Wheat
8oz. C-40L

2 oz. Willamette 5.5%AA - 45min.

6.8 lbs. Homemade Peach Puree
5 lbs. Underipe Plums

Sour - 1 lb. belgian pils 1 lb. Light LME.

Make sour the day before brew day. Take the the LME and heat it up in 2 quarts of water to 130 degrees. Place it in a plastic bucket and add the 1lb. of pils. Try to keep the liquid as warm as possible (but no hotter than 130) for 24 hours. I just put it outside in the sun with a lid on it, as during the summer it's 110 degrees in central Texas, but a heating blanket would work too.

After 24 hours it should smell like Satan's Anus.

Mash the rest of the grain bill with the soured mixture at 152 for 90 minutes in 4.25 gallons of water.
Mash out at 168 by adding 2 quarts of 175 degree water. Then batch sparge with 4.5 gallons of water.
This may seem like high mashing temps for a saison, but the fermentability of the fruits that are added thins out the body enough to make it just right.

You should collect around 8 gallons of water. I only do a 45 minute boil, that takes it down to about 7 gallons. Expect to collect around 6.75 gallons of wort after trub.

Have the peach puree mostly frozen and add to the boil at flameout. This helps to cool the beer more rapidly.

Pitched onto the cake (otherwise just make a 1.5L starter) and start fermentation at 72 degrees. Increase temperature by 3 degrees a day for 7 days (I know 93 is high but you get some great yeasty funk). At this point primary should be pretty much done. Secondary in carboy and add the plums. Ferment for 2 weeks at about 75.

I decided to cut up the plums into relatively small pieces so they would fit into the carboy opening. I also froze them for a few days before adding to the beer as it helps reduce the risk of infection.

Aging this beer really helps. After the first 3 weeks in the bottle it smelled like vomit. After 3 months it only smelled like feet. The fruit notes start to come out more over time. I took it to a wedding and it was a huge hit. I have a few bottles left I plan to age for another 6 months

It tastes incredible. It's tart, dry and fruity. Definitely one of my favorite homebrews, and definitely my favorite recipe of my own.

Crappy Phone Pic

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Old 01-09-2011, 04:43 AM   #2
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So I'm bummed that no one has posted in here, but for any lurkers I just opened my last bottle. It really aged beautifully. The lactic smell really mellowed and the nose is full of fruit. The acidic sourness really makes the fruit come out. The body is light but there's a certain silky mouthfeel to it. Plus there's some spice. These both come from the two different yeast strains I used. I plan to brew this again soon so I can enter it in competition.

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Old 01-12-2011, 07:37 PM   #3
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I have been looking for a Lambic/Sour ale to try. This one looks good i think i will give it a try next month. I will fill you in, thanks for info.

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Old 02-01-2011, 05:10 AM   #4
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I've done four extract batches only, but I'm slowly getting obsessed with the thought of doing a sour. I like your recipe, and will have to brew something like this soon! And it looks delicious!

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Old 02-06-2011, 04:04 PM   #5
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satans anus is such a good description. Why did you decide to use under-ripe plums?

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Old 02-08-2011, 10:17 PM   #6
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I used the under riped plums for tartness.

The original version of this is an un-soured peach saison. I used a combination of overly ripe and under riped peaches. I added the under riped peaches to the beer in secondary, and they added some nice tartness. So I opted for the same idea in this one.

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Old 02-20-2011, 03:55 PM   #7
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Excellent recipe. What would be the difference between making a sour mash or using brett+pedio WLP655?

Never made a sour before but am throwing one together this weekend... want to do it right.

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Old 02-21-2011, 03:13 AM   #8
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You can totally do it with the bugs. I just don't have a ton of experience with them, and wanted to have as much control over the souring as possible. You will however get a better general flavor profile with something like pedio or roeselare blend.

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Old 02-23-2011, 04:05 AM   #9
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Quote:
Originally Posted by RyanK2 View Post
Excellent recipe. What would be the difference between making a sour mash or using brett+pedio WLP655?

Never made a sour before but am throwing one together this weekend... want to do it right.
Making a sour mash = Straight Lacto, and it is essentially soured upon bottling (though you might want to give it a little age to mellow.) Brett+Pedio+Lacto pure cultures = A MUCH longer secondary, usually a year or more. They do, however, add a tangible complexity that sour mashes can't even touch.

Bottom line, if you want to be drinking in a few months go sour mash (or pure lacto culture.) If you have the time, go pure lambic culture. It's gonna be damn fine no matter what you do.
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Old 03-01-2011, 02:50 AM   #10
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So you used the WLP530 initially, then pitched the 3711 at secondary? Also, does it matter if the grains are crushed or whole in the sour mash? I may brew this one soon, thanks.

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