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Old 10-27-2007, 03:47 AM   #1
landhoney
 
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Apr 2007
West Palm, FL
Posts: 1,349
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Recipe Type: All Grain   
Yeast: WLP500&WLP400&Wyeast Roeselare   
Yeast Starter: Yes(wlp500&400)   
Additional Yeast or Yeast Starter: No(Roeselare)   
Batch Size (Gallons): 5   
Original Gravity: ~1.088   
Final Gravity: ~1.010-1.020   
IBU: ~25   
Boiling Time (Minutes): 90&60 respectfulle   
Color: Deep Red/Brown   
Primary Fermentation (# of Days & Temp): 7-14 @ 64-70F   
Additional Fermentation: ~ 6 -12 months   
Secondary Fermentation (# of Days & Temp): ~1 month @64-70F   

3 gallon Batch:

9.00 lbs. Pilsener
.60 lbs. Aromatic Malt
1.80 lbs. Munich Malt
.60 lbs. CaraMunich Malt
.60 lbs. Special B Malt
0.30 lbs. Wheat Malt
0.30 lbs. CaraFoam Malt
.75 lbs. Cane Sugar

1.2oz Hallertau @60 minutes(~30IBU)

Single Infusion @ 153 for 60 minutes.

Ferment with wlp500.

2 gallon Batch:

1.5lbs. Wheat Malt
1.5lbs. Pils Malt
.5lbs Munich Malt
.5lbs Flaked Oats( covered with water & boiled for 10 minutes and added to mash)
8-10lbs. Raspberries( frozen, thawed, food proccesed and strained to remove seeds, added after primary fermentation has and wild yeast have been added)
.5-1oz oak cubes added throughout

.5oz Hallertau @ 60 minutes(~20IBU).

Single Infusion @ 150 for 60minutes.
Primary Ferment with WLP400(or other Belgian Ale) & secondary with Wyeast Roeselare Blend or o/Lambic Blend.

Once 2 gallon batch is ~6-12 months old and reached a gravity below 1.010 and stable, rack off fruit and blend with finished 3 gallon batch and allow to sit ~1-2months until blended gravity does not change for 3-4 weeks. Add ~1/2 packet of clean fermenting ale yeast at bottling and priming sugar for high carbonation level.


 
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Old 10-27-2007, 04:45 AM   #2
Glibbidy
 
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Oct 2005
Sunny Southern Vermont
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Go with lanterne rouge!
nice looking beer BTW, how come you didn't send me any of this?

 
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Old 10-27-2007, 05:16 AM   #3
landhoney
 
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Apr 2007
West Palm, FL
Posts: 1,349
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Quote:
Originally Posted by Glibbidy
Go with lanterne rouge!
nice looking beer BTW, how come you didn't send me any of this?
Just bottled it a few weeks ago, sorry. I thought tour was tower, no?

BTW, I did my best with the recipe. I wasn't intending to blend these two beers, but when I did it turned out so great I wanted to share the recipe. Esentially you just need to blend 3gallons Belgian Strong Dark Ale with 2 gallons of EXTREMELY sour raspberry plambic and make sure you don't get bottle bombs because you bottled before reaching terminal gravity.


 
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Old 10-27-2007, 02:56 PM   #4
Glibbidy
 
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Oct 2005
Sunny Southern Vermont
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Sorry, I was thinking red lantern, as in cycling- lanterne rouge =No beer left behind

 
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Old 12-12-2007, 02:38 PM   #5
Resto3
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Oct 2005
Posts: 45
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This beer sounds great!! I may invest in a oak barrel to age the beer in. Would you age the blended beer in oak or would you age each beer seperately in oak and then blend? Any thoughts?

I'm reading Wild Brews right now and I'm really interested in brewing this ber.

Richie

 
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Old 12-12-2007, 02:47 PM   #6
Evan!
 
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Aug 2006
Charlottesville, VA
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All I know is that A) I'm a huge belgian sour fan, so B) you had better bring me some of your infected fermenteds on saturday!
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Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 05-26-2009, 01:51 AM   #7
spin02
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Apr 2009
Lebanon, Virginia
Posts: 154


Quote:
Originally Posted by landhoney View Post
3 gallon Batch:

9.00 lbs. Pilsener
.60 lbs. Aromatic Malt
1.80 lbs. Munich Malt
.60 lbs. CaraMunich Malt
.60 lbs. Special B Malt
0.30 lbs. Wheat Malt
0.30 lbs. CaraFoam Malt
.75 lbs. Cane Sugar

1.2oz Hallertau @60 minutes(~30IBU)

Single Infusion @ 153 for 60 minutes.

Ferment with wlp500.

2 gallon Batch:

1.5lbs. Wheat Malt
1.5lbs. Pils Malt
.5lbs Munich Malt
.5lbs Flaked Oats( covered with water & boiled for 10 minutes and added to mash)
8-10lbs. Raspberries( frozen, thawed, food proccesed and strained to remove seeds, added after primary fermentation has and wild yeast have been added)
.5-1oz oak cubes added throughout

.5oz Hallertau @ 60 minutes(~20IBU).

Single Infusion @ 150 for 60minutes.
Primary Ferment with WLP400(or other Belgian Ale) & secondary with Wyeast Roeselare Blend or o/Lambic Blend.

Once 2 gallon batch is ~6-12 months old and reached a gravity below 1.010 and stable, rack off fruit and blend with finished 3 gallon batch and allow to sit ~1-2months until blended gravity does not change for 3-4 weeks. Add ~1/2 packet of clean fermenting ale yeast at bottling and priming sugar for high carbonation level.
Wow, this sounds great. I will definitely give this one a try!
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On Deck: Big Hoppa v2.0, Traditional Porter, Scottish 60
Fermenting:
On Tap: Danky West Coast IPA, Dark Sky English Mild

 
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