Sans Le Chat from "Wild Brews" - Home Brew Forums
Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Sour Ale > Sans Le Chat from "Wild Brews"
Cool Brewing Corny 5G & Mini Giveaway

Reply
 
Thread Tools
Old 11-07-2011, 05:25 PM   #1
bassbone
Recipes 
 
Join Date: Mar 2008
Location: Cincinnati
Posts: 131
Liked 2 Times on 2 Posts
Likes Given: 2


Recipe Type: All Grain     Yeast: WY3112 and/or WL650 and/or WLP 653    Batch Size (Gallons): 5    Original Gravity: 1.062    Final Gravity: 1.006    IBU: 20    Boiling Time (Minutes): 90    Primary Fermentation (# of Days & Temp): 2 weeks at 65 F    Secondary Fermentation (# of Days & Temp): 2-4 weeks at 55 F or less    Tasting Notes: A nice, easy and quick pale sour beer!   
"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.



 
Reply With Quote
Old 11-11-2011, 04:28 PM   #2
Theoutlawjoseywales
Recipes 
 
Join Date: Jun 2010
Location: North Carolina
Posts: 7
Liked 1 Times on 1 Posts


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



 
Reply With Quote
Old 11-11-2011, 06:45 PM   #3
bassbone
Recipes 
 
Join Date: Mar 2008
Location: Cincinnati
Posts: 131
Liked 2 Times on 2 Posts
Likes Given: 2


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!

 
Reply With Quote
Old 12-13-2011, 06:46 PM   #4
BryanThompson
Recipes 
 
Join Date: Jan 2010
Location: Louisville, KY
Posts: 334
Liked 40 Times on 20 Posts
Likes Given: 11


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

 
Reply With Quote
Old 12-14-2011, 10:45 PM   #5
bassbone
Recipes 
 
Join Date: Mar 2008
Location: Cincinnati
Posts: 131
Liked 2 Times on 2 Posts
Likes Given: 2


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

 
Reply With Quote
Old 01-25-2012, 01:34 AM   #6
tmains
Recipes 
 
Join Date: Jan 2011
Location: Cleveland, OH
Posts: 116
Liked 2 Times on 2 Posts
Likes Given: 2


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

 
Reply With Quote
Old 01-25-2012, 01:39 AM   #7
bassbone
Recipes 
 
Join Date: Mar 2008
Location: Cincinnati
Posts: 131
Liked 2 Times on 2 Posts
Likes Given: 2


Quote:
Originally Posted by tmains View Post
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.

 
Reply With Quote
Old 04-26-2012, 03:09 AM   #8
stikolaboloni
Recipes 
 
Join Date: Jan 2012
Posts: 38
Liked 2 Times on 2 Posts


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

 
Reply With Quote
Old 04-26-2012, 03:29 AM   #9
Theoutlawjoseywales
Recipes 
 
Join Date: Jun 2010
Location: North Carolina
Posts: 7
Liked 1 Times on 1 Posts


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

 
Reply With Quote
Old 05-08-2012, 12:16 AM   #10
bassbone
Recipes 
 
Join Date: Mar 2008
Location: Cincinnati
Posts: 131
Liked 2 Times on 2 Posts
Likes Given: 2


Quote:
Originally Posted by stikolaboloni View Post
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/wha...umpkin-278062/



 
Reply With Quote
Reply

Thread Tools



Forum Jump