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Old 11-07-2011, 05:25 PM   #1
bassbone
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Mar 2008
Cincinnati
Posts: 131
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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.



 
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Old 11-11-2011, 04:28 PM   #2
Theoutlawjoseywales
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Jun 2010
North Carolina
Posts: 7
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Only 4-6 weeks of fermentation to get those sour characteristics??



 
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Old 11-11-2011, 06:45 PM   #3
bassbone
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Mar 2008
Cincinnati
Posts: 131
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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!

 
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Old 12-13-2011, 06:46 PM   #4
BryanThompson
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Jan 2010
Louisville, KY
Posts: 334
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How many pounds of each did you add? There are only percentages listed.

 
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Old 12-14-2011, 10:45 PM   #5
bassbone
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Mar 2008
Cincinnati
Posts: 131
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I used 9 # Pils and .5# each Wheat and Acidulated

 
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Old 01-25-2012, 01:34 AM   #6
tmains
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Jan 2011
Cleveland, OH
Posts: 116
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How was this? I'm working my way through Wild Brews now.

 
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Old 01-25-2012, 01:39 AM   #7
bassbone
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Mar 2008
Cincinnati
Posts: 131
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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.

 
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Old 04-26-2012, 03:09 AM   #8
stikolaboloni
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Jan 2012
Posts: 38
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When you say you used Jolly Pumpkin dregs instead, you didn't pitch any of the brett?

 
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Old 04-26-2012, 03:29 AM   #9
Theoutlawjoseywales
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Jun 2010
North Carolina
Posts: 7
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I can't get jolly pumpkin around here. I wonder if there is an easy way for me to get their bugs...

 
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Old 05-08-2012, 12:16 AM   #10
bassbone
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Mar 2008
Cincinnati
Posts: 131
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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/



 
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