English based Brown - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > English based Brown

Reply
 
Thread Tools
Old 01-31-2012, 03:42 PM   #1
Guess42
Recipes 
 
Dec 2010
Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts



I have tried various sour beers and the style I keep coming back to are the Flander's beers. The dark fruit flavors and maltiness blends very well with the sour and mild funk. Most lambics (all?) seem out of balance to me as they have no real malt flavor to back up the fermentation character.

Most recipes I have seen seem to use entirely what I would call continental malts eg. Pilsner, vienna, munich, Special B. I figured I would give it a try with more of an english malt theme. I am looking for a nice malt background with good dark fruit character. Below is the recipe I may try and was interested to hear any input. Either from people who have tried it or people who can take a guess at the finished product. Any thoughts?

50% Crisp Marris Otter
40% Ashbourne Mild Malt
5% Crisp Dark Crystal (~70L)
2.5% Crisp Extra Dark Crystal (~120L)
2.5% Briess Chocolate Malt (~350L)

Mash at 156F

EKG to 20 IBU

Fermentation: Roselare blend from start at ambient (~65F). After primary fermentation rack to secondary and add dreg blend (house blend of whatever sour dregs I have found stored under PBR). Age till ready.

 
Reply With Quote
Old 01-31-2012, 03:55 PM   #2
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Why mild malt?

 
Reply With Quote
Old 01-31-2012, 05:34 PM   #3
Guess42
Recipes 
 
Dec 2010
Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts


1. I have about twenty pounds sitting around.

2. Thought it might help with the malt character.

 
Reply With Quote
Old 02-01-2012, 01:11 AM   #4
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


what beers do you like? I ask because while both lambics and reds/browns are blended the flanders beers are blended with young malty beer to get the profile you like, and most commercial examples are pasteurized to maintain this

 
Reply With Quote
Old 02-01-2012, 04:12 AM   #5
Guess42
Recipes 
 
Dec 2010
Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts


Right, so the only commercial examples of red/brown I can get are rodenbach, petrus, and liefmans and I like all of those.

For lambic I prefer the boon beers as they seem less acidic and a bit funkier than the haansens and lindemans. Oddly enough I haven't had cantillon or 3F. Just had haansens Oude kriek and thought it would take the enamel off my teeth it was so sour.

I know I won't get the sweetness that the commercials have or the mouthfeel. I prefer the malt flavors associated with them more I think. Either way it will be a double experiment. Do I like the browns without residual sweetness and what does it taste like using a malt profile similar to this?

 
Reply With Quote
Old 02-06-2012, 02:34 PM   #6
Guess42
Recipes 
 
Dec 2010
Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts


Og. 1.060

45% Crisp Marris Otter
45% Ashbourne Mild Malt
5% English Dark Crystal (~70L)
2.5% English Extra Dark (~160L)
2.5% Fawcett Pale Choc.

Bittered to ~20 Ibus
1 hr boil

Brewed on saturday, bit better efficiency so wound up with 4.24 gallons of wort into primary.

Pitched 3763, 24hrs later activity began

Taste in about a week when I transfer, age for 1.5+ years.

 
Reply With Quote
Old 04-27-2012, 05:27 PM   #7
zandrsn
Recipes 
 
Sep 2010
Toronto, ON
Posts: 96
Liked 2 Times on 2 Posts


I'd be interested to hear how this turns out. In addition to the Red I'm planning on also doing a Bruin, I too like Flanders sours the best. I have to say I'm still not sure about the whole sweetening aspect. I don't really want to do a sour mash, I'd rather just pitch 3763 from the get go, but I also have no where to do an extended cold crash if I attempt to back-blend with a malty young beer. I live in a small apartment and can't sacrifice the fridge space... What are you thinking?
__________________
Up Next: Fearless IPA , Verdorven Genot Belgian IPA
Primary: Unnamed Wheatwine with Brett Trois
Secondary: Verloren Onschuld Oud Bruin
Barrel-aging: Clamberskull's Revenge RIS
Bottled: Winter is Coming RIS,La Mort Rouge Grand Cru Flanders Red, Northern Soul Imperial Brown Ale, Roncevaux 9 Quad, Squeeze my Lemon Summer Ale, North Woods ESA, Porch Days Earl Grey Ale, Sol Invictus Clementine Melomel, Fall's Ephemera Apple Witbier, Graf of Gilead, Solstice Moon Blueberry Melomel

 
Reply With Quote
Old 04-28-2012, 01:13 AM   #8
JacobS
Recipes 
 
Feb 2010
Madison
Posts: 90
Liked 2 Times on 2 Posts


I really like the looks of the recipe, might try something similar this summer
__________________
In Primary: KSS-Fool's Folly

In Secondary:Old Croaker Imperial Stout

Long Aging: Old Bruin, Flanders Red Ale, Flanders Pale Ale, Wheat'n'Peach, TC- Aged Amber, TC-Aged Pale Wheat, pSaison Historiq, Black Bretty, Flanders Red Rye

On Tap: TC-Red Headed Stepchild, TC-Saison v4, TC-Misty Moorings,

Bottled: Thunderhead Imperial Stout, TC-Three Weissmen

http://brewtoadchateau.blogspot.com

 
Reply With Quote
Old 04-28-2012, 12:22 PM   #9
Guess42
Recipes 
 
Dec 2010
Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts


Still too young for a tasting to see how it's coming. Has a thin pellicle but that's all I know.

I do not plan on sweetening it. In my opinion the best way to do so would be in the glass or to keg it. May try in the glass once it's done and try some fruit syrups.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Big Brown Brett statseeker Lambic & Wild Brewing 12 11-02-2011 10:51 AM
Identifying wild yeast based on krausen/pellicle? winnph Lambic & Wild Brewing 10 04-09-2011 03:39 AM
Brown to Sour warriorpoet Lambic & Wild Brewing 6 11-25-2010 12:02 AM
English Barleywine with brettanomycese Orangevango Lambic & Wild Brewing 8 05-17-2010 07:54 PM
English ale work for sour? electric_beer Lambic & Wild Brewing 9 10-21-2009 09:34 PM


Forum Jump