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-   -   Sans Le Chat from "Wild Brews" (http://www.homebrewtalk.com/f72/sans-le-chat-wild-brews-279478/)

bassbone 11-07-2011 04:25 PM

Sans Le Chat from "Wild Brews"
 
"A Pale beer fermented with two or more strains of Brettanomyces. Primary fermentation with brett Lambicus or brett brux produces the characteristic wild, fruity aromas and flavors. the malt and hop character is kept very low. A slower, cooler fermentation increases the development of 'traditional' flavors and aromas"

OG 1.062
FG 1.006

Grain / Color (ASBC) / Grist % by Weight
Pilsener / 1.6 / 90
Wheat / 2.5 / 5
Acidulated / 2.5 / 5

Mash: 90 minutes @ 148 F

Hops: (Willamette suggested)
Bittering: 20 IBUs
Finishing: @ 2 min left in boil.

Yeast: Wyeast 3112 and/or WLP650 and/or WLP653 is suggested in the book. I used JP dregs instead.

Theoutlawjoseywales 11-11-2011 03:28 PM

Only 4-6 weeks of fermentation to get those sour characteristics??

bassbone 11-11-2011 05:45 PM

This is still carbing, but based on how the sample I tried at bottling time tasted: suprisingly, yes.

Jolly Pumpkin Dregs have some pretty fierce bugs in them. Also, starting right away with the bugs instead of pitching onto a neutral yeast then adding bugs into secondary also speeds things up. Obviously, I expect flavor to improve with time but after about 5 weeks it was a very drinkable sour beer!

BryanThompson 12-13-2011 05:46 PM

How many pounds of each did you add? There are only percentages listed.

bassbone 12-14-2011 09:45 PM

I used 9 # Pils and .5# each Wheat and Acidulated

tmains 01-25-2012 12:34 AM

How was this? I'm working my way through Wild Brews now.

bassbone 01-25-2012 12:39 AM

Quote:

Originally Posted by tmains (Post 3703340)
How was this? I'm working my way through Wild Brews now.

I am really enjoying this. Looking forward to see how it ages. I think this will be a regular in my brewing rotation. A very nice pale sour ale that is picking up more interesting sour characteristics the longer it is in the bottle.

I also just bottled the Donkere Geneeskunde yesterday. I started it on part of a cake of Saison yeast and added bugs after a week. That one smells AMAZING, but it will be a few months before I crack bottle open.

stikolaboloni 04-26-2012 03:09 AM

When you say you used Jolly Pumpkin dregs instead, you didn't pitch any of the brett?

Theoutlawjoseywales 04-26-2012 03:29 AM

I can't get jolly pumpkin around here. I wonder if there is an easy way for me to get their bugs...

bassbone 05-08-2012 12:16 AM

Quote:

Originally Posted by stikolaboloni (Post 4030381)
When you say you used Jolly Pumpkin dregs instead, you didn't pitch any of the brett?


Nope. I pitched dregs from JP, which has a few strains of brett (plus lacto) in it. http://www.homebrewtalk.com/f127/what-kind-bugs-inside-jolly-pumpkin-278062/


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