This is my Sour Brown, that I did not sour. It really has a lot of chocolate/porter-es flavor, Im hoping it will mellow out but its per-dy good.
and this is the other half souring, in Corny + 1oz Oak chips. the smell is awesome...but the flavor has some time to catch up.
Recipe: Sour brown 1.0_11gallon
Style: 17C-Sour Ale-Flanders Brown Ale/Oud Bruin
Recipe Overview
Wort Volume Before Boil: 14.25 US gals
Wort Volume After Boil: 12.35 US gals
Volume Transferred: 11.40 US gals
Volume At Pitching: 11.40 US gals
Final Batch Volume: 10.45 US gals
Expected Pre-Boil Gravity: 1.044 SG
Expected OG: 1.051 SG
Expected FG: 1.011 SG
Expected ABV: 5.3 %
Expected ABW: 4.1 %
Expected IBU (using Tinseth): 24.5
Expected Color: 53.8 EBC
Apparent Attenuation: 76.9 %
Mash Efficiency: 75.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 70 degF
Fermentables
Belgian Munich Malt 11lb 6oz (50.0 %) In Mash/Steeped
Belgian Pilsen Malt 5lb 11oz (25.0 %) In Mash/Steeped
Belgian Special Aromatic Malt 3lb 13oz (16.7 %) In Mash/Steeped
UK Chocolate Malt 15.20 oz (4.2 %) In Mash/Steeped
US Caramel 60L Malt 15.20 oz (4.2 %) In Mash/Steeped
Hops
UK Fuggle (4.5 % alpha) 1.90 oz Loose Pellet Hops used 60 Min From End
UK Fuggle (4.5 % alpha) 1.90 oz Loose Pellet Hops used 30 Min From End
Other Ingredients
Yeast: White Labs WLP575-Belgian Style Ale Blend
Mash Schedule
Mash Type: Full Mash
Schedule Name:HERMS
Step: Rest at 110 degF for 15 mins
Step: Raise by direct heating to 135 degF for 15 mins
Step: Rest at 135 degF for 30 mins
Step: Raise by direct heating to 156 degF for 15 mins
Step: Rest at 156 degF for 30 mins
Step: Raise to and Mash out at 165 degF for 15 mins
Recipe Notes
Split 5 gallons and sour with bret, lactobacilis, pect. in secondary
and this is the other half souring, in Corny + 1oz Oak chips. the smell is awesome...but the flavor has some time to catch up.
Recipe: Sour brown 1.0_11gallon
Style: 17C-Sour Ale-Flanders Brown Ale/Oud Bruin
Recipe Overview
Wort Volume Before Boil: 14.25 US gals
Wort Volume After Boil: 12.35 US gals
Volume Transferred: 11.40 US gals
Volume At Pitching: 11.40 US gals
Final Batch Volume: 10.45 US gals
Expected Pre-Boil Gravity: 1.044 SG
Expected OG: 1.051 SG
Expected FG: 1.011 SG
Expected ABV: 5.3 %
Expected ABW: 4.1 %
Expected IBU (using Tinseth): 24.5
Expected Color: 53.8 EBC
Apparent Attenuation: 76.9 %
Mash Efficiency: 75.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 70 degF
Fermentables
Belgian Munich Malt 11lb 6oz (50.0 %) In Mash/Steeped
Belgian Pilsen Malt 5lb 11oz (25.0 %) In Mash/Steeped
Belgian Special Aromatic Malt 3lb 13oz (16.7 %) In Mash/Steeped
UK Chocolate Malt 15.20 oz (4.2 %) In Mash/Steeped
US Caramel 60L Malt 15.20 oz (4.2 %) In Mash/Steeped
Hops
UK Fuggle (4.5 % alpha) 1.90 oz Loose Pellet Hops used 60 Min From End
UK Fuggle (4.5 % alpha) 1.90 oz Loose Pellet Hops used 30 Min From End
Other Ingredients
Yeast: White Labs WLP575-Belgian Style Ale Blend
Mash Schedule
Mash Type: Full Mash
Schedule Name:HERMS
Step: Rest at 110 degF for 15 mins
Step: Raise by direct heating to 135 degF for 15 mins
Step: Rest at 135 degF for 30 mins
Step: Raise by direct heating to 156 degF for 15 mins
Step: Rest at 156 degF for 30 mins
Step: Raise to and Mash out at 165 degF for 15 mins
Recipe Notes
Split 5 gallons and sour with bret, lactobacilis, pect. in secondary