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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Tart of Darkness
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Old 08-29-2012, 07:46 PM   #1
dshay
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Default Tart of Darkness

I just recently had a bottle of Tart of Darkness from the Bruery, and was woundering if anyone has ever made a clone of it.

If so, what was your process and did it turn out?

Thanks for the help,

Dakota


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Old 09-06-2012, 08:31 PM   #2
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The only oddball thing I heard about this beer was that they did a double concentration boil and then diluted, so they could fill twice as many barrels. It was aged in bourbon barrels that had previously aged their big/clean beers, which softens their character. It is pitched with a full complement of their bacteria and Brett. No specifics on the grain bill, but I find that to be one of the least important factors in brewing a sour.

This recipe is a bit stronger, but I actually thought the end result had a fair amount in common with Tart of Darkness: http://www.themadfermentationist.com...el-porter.html


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Old 10-31-2012, 07:07 PM   #3
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Morebeer just released a kit for Tart of Darkness. I would love to get a recipe for it and give it a try but they dont put it on the site like say, northerbrewer does. I assume they have to include one in the kit right? I guess someone will just have to buy it and give it a try.

It does give these details...

The Bruery's suggested brewing/fermentation schedule:
-Mash between 156F - 158F
-Ferment with Wyeast Roeselare Blend (WY3763)

Estimated Original Gravity: 1.053 - 1.058
Estimated SRM: 36-38
Estimated ABV: 5.6%
Suggested Fermentation Temperature: 65F - 68F (With Wyeast Roeselare - WY3763)

Link to the morebeer site - http://morebeer.com/view_product/277...t_of_Darkness_
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Old 10-31-2012, 08:11 PM   #4
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They do say it is a stout that is soured and the kit includes Roeselare so I would go out on a limb and guess the base beer could be a sweet stout, especially since they say to mash high and then use Roeselare instead of a saac yeast.

I have a cake of Roeselare going, I might have to just wip up a simple sweet stout and let it go.
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Old 11-01-2012, 02:09 PM   #5
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I would be curious to learn how they did this; in my experiences, roast and sour are terrible partners.
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Old 11-01-2012, 02:18 PM   #6
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I think the roast has to be balanced. A really roasty base stout would probably taste like a$$ soured. Had a great sour stout from Catawba Valley a few times.
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Old 11-01-2012, 02:39 PM   #7
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yeah I'm curious to see the recipe. I would just buy the kit from them except they always pre-mill all specialty grains... and that fact bugs the **** out of me.
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Old 11-01-2012, 03:18 PM   #8
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Yeah If we could get a grain and hop bill on this I would love to give it a try. Perhaps if they have kits in in January I will give it a whirl.
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Old 11-02-2012, 03:55 PM   #9
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So does the kit come with Roeselare? If it does, that is not too bad of a deal really.

Edit, I see they suggest Roeselare below on the page, I am guessing it doesn't come with then.
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Old 11-03-2012, 12:19 AM   #10
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Forgot that I posted this post a long while ago, I am going to look into this kit for sure. Thanks for posting the information on it. If anyone brews it or if they have let us know how it goes, until I get to finally brew it.

Do you think they supply oak chips for the brew? Getting a five barrel for this would be expensive since it would be only for sours there after. Still a fun project in the works with this, time will tell with this one.

Cheers


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