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Old 04-17-2010, 08:38 PM   #1
Peets
Recipes 
 
Sep 2009
The Moan And Dove
Posts: 24


SOUR CROTCH
Specialty/Sour
11.6% ABV .... .


MALT BILL

% LB OZ Malt or Fermentable
21% 5 0 American Munich
13% 3 0 Belgian CaraVienne
13% 3 0 Belgian Black Roast
8% 2 0 Belgian Biscuit Malt
8% 2 0 Briess Cherrywood Smoke Malt
8% 2 0 Gambrinus Honey Malt
8% 2 0 American Black Barley
4% 1 0 American Six-row Pale
4% 1 0 Acidulated Malt
4% 1 0 Barley, Raw
4% 1 0 Carafoam
4% 1 0 Belgian Caramel Pils


HOP BILL
use time oz variety form
boil 60 mins 1.0 Hersbrucker pellet
boil 50 mins 0.25 Green Bullet pellet
boil 45 mins 1.25 Goldings, East Kent pellet
boil 35 mins 0.5 Hallertau pellet


YEAST(s)
Belgian Ale No.3 info
[ale yeast in liquid form with medium flocculation]
Brettanomyces Claussenii=supplemental, like the Damnosous
[ale yeast in liquid form with medium flocculation]
Pediococcus Damnosus=secondary
[ale yeast in liquid form with medium flocculation]


MISCELLANEOUS INGREDIENTS
use time amount ingredient
boil 55 min 2.5 ounces Cranberries, Fresh
boil 60 min 1 ounces Grapes, Zinfandel
boil 40 min 1 ounces Labrador Tea
boil 35 min 1 ounces Orange Peel, Bitter
boil 35 min 1 ounces Licorice Stick
boil 30 min 1 ounces Licorice Root
boil 15 min 1 ounces Irish Moss
boil 10 min 1 ounces Black Currant
boil 5 min 8.5 ounces Cherries (any demographic)
boil 1 min 5 ounces Grapefruit (meat is preferred to zest)
boil 1 min .75 ounces Durian
primary: 1 tsp Pectin Enzyme (10 days)
secondary: 2 ounces Oak Chips, Port Soaked (35 days)
secondary 1 ounces Pectin Enzyme (40 days)
secondary: 6 ounces Rasberries (32 days)
secondary: 6 liquid ounces Black Cherry/Licorice Combo Extract
(60 days)

Thrown-in 1oz. Port-soaked oak cubes; take them out on the 30-35th day. Let sit for another 28 days. Belgian No.3 is for Primary, while the Brettonamyces and Pediococcus is reserved for Secondary. Use good use of it.



MASH-TYPE
Protein Rest at 133 F for 20 mins infusion of 6 gal
Conversion / Saccharification Rest at 154 F for 60 mins infusion of 2.8 gal
Mash-out at 167 F for 15 mins infusion of 2.93 gal



 
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Old 06-14-2010, 01:16 AM   #2
Peets
Recipes 
 
Sep 2009
The Moan And Dove
Posts: 24

Hell yeah.....



 
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Old 09-29-2010, 12:46 AM   #3
AmandaK
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Feb 2010
KCMO
Posts: 1,499
Liked 142 Times on 106 Posts


Any tasting notes or a picture of it in the glass? I'm curious about this one since there's a lot going on. Also, where do I get "Belgian Ale No.3"? Never heard of it...
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Old 08-03-2011, 01:15 AM   #4
dcHokie
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Mar 2010
Washington, DC
Posts: 1,566
Liked 255 Times on 194 Posts


Quote:
Originally Posted by Peets View Post
Hell yeah.....
I'm blown away that this recipe has sat here with only 2 comments in over a year. Color me intrigued.

Braufguss has the understatement of the year with "there is a lot going on here". Peets, what was the inspiration for this recipe? Updates?
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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

 
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Old 08-03-2011, 02:05 AM   #5
Beerrific
 
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Mar 2007
Georgia
Posts: 5,538
Liked 53 Times on 45 Posts


Wow, I had never seen this recipe. It is probably either epically awesome or epically horrible. I am guessing the later. Durian? Really?

 
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Old 08-03-2011, 02:34 AM   #6
dcHokie
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Mar 2010
Washington, DC
Posts: 1,566
Liked 255 Times on 194 Posts


Quote:
Originally Posted by Beerrific View Post
Durian? Really?
Whoa, I wasn't familiar with Durian, but according to wikipedia:

The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine and gym socks. The odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.
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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

 
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Old 08-03-2011, 02:35 AM   #7
sizemj
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Sep 2010
Louisville, KY
Posts: 15
Liked 1 Times on 1 Posts


Durian? I have only seen that stuff on TV. For all accounts it is the Lemberger cheese of fruits. I have never seen it any where in the Midwest or Southeast (US)

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Old 02-11-2012, 02:54 AM   #8
bigbopper
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Apr 2010
bucks county
Posts: 301
Liked 5 Times on 4 Posts


sour crotch.....you have everything in here but the soiled panties

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Old 02-12-2012, 01:51 AM   #9
dcHokie
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,566
Liked 255 Times on 194 Posts


Peets, did you actually brew this?
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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

 
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Old 02-13-2012, 05:57 PM   #10
tmains
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Jan 2011
Cleveland, OH
Posts: 116
Liked 2 Times on 2 Posts


Can we get some tasting notes, pictures, etc on this? This sounds CRAZY



 
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