Hey just trollin' for some recipe help... I'm pretty inexperienced coming up with my own recipes but I was hoping to come up with something between a classic oude bruin style and a funky saison. Reason being I want to brew up 10 gallons of wort and split it between two fermenters to make two very different beers.
(1) WLP665 Flemish Ale Blend (like Roeselare, has sacch, brett, pedi, and lacto) - for a long aging sour brown ale
(2) WLP670 American Farmhouse (sacch and brett) to which I'll probably add a few Orval bottle's worth of dregs. No sour, lotsa funk - for a dark saison kinda thing
I have Wild Brews and BCS, plus I've been googling around for funky dark saison recipes but there is so much variation in recipes that it's hard to settle on anything. My first thought was to just follow something straight out of Wild Brews but the oude bruins in there have 20%+ crystal malts. That seems insanely high to me, I know the brett is supposed to have stuff to munch on over a long fermentation but putting 20% crystal in a beer seems way high even compared to other oude bruin recipes out there. I also can't do a multi-step mash like Jeff wants in Wild Brews which is probably pretty key if using his recipes...
Here's what I've come up with so far, any critique is welcome:
75% belgian pilsner
10% munich
10% flaked wheat
2% CaraVienna
2% CaraMunich
1% Special B
to a starting gravity of 1.076
single infusion mash @ 156 for a less-fermentable wort plus I'll pull 5 gallons of the mash after 30 min. to do a decoction boil (at least 15 min) for a bit more caramelization. I guess the recipe is more like a lambic given the high amount of pilsner malt but with 10% dark malt (munich) and 5% cystal (various) so it's kindof a brown?
I haven't figured out the hop schedule, but it's probably not going to be a whole lot of IBUs and probably just a bittering addition. Anyone see any issues with this recipe? Am I expecting too much for it to work out as both a dark saison and an oude bruin?
(1) WLP665 Flemish Ale Blend (like Roeselare, has sacch, brett, pedi, and lacto) - for a long aging sour brown ale
(2) WLP670 American Farmhouse (sacch and brett) to which I'll probably add a few Orval bottle's worth of dregs. No sour, lotsa funk - for a dark saison kinda thing
I have Wild Brews and BCS, plus I've been googling around for funky dark saison recipes but there is so much variation in recipes that it's hard to settle on anything. My first thought was to just follow something straight out of Wild Brews but the oude bruins in there have 20%+ crystal malts. That seems insanely high to me, I know the brett is supposed to have stuff to munch on over a long fermentation but putting 20% crystal in a beer seems way high even compared to other oude bruin recipes out there. I also can't do a multi-step mash like Jeff wants in Wild Brews which is probably pretty key if using his recipes...
Here's what I've come up with so far, any critique is welcome:
75% belgian pilsner
10% munich
10% flaked wheat
2% CaraVienna
2% CaraMunich
1% Special B
to a starting gravity of 1.076
single infusion mash @ 156 for a less-fermentable wort plus I'll pull 5 gallons of the mash after 30 min. to do a decoction boil (at least 15 min) for a bit more caramelization. I guess the recipe is more like a lambic given the high amount of pilsner malt but with 10% dark malt (munich) and 5% cystal (various) so it's kindof a brown?
I haven't figured out the hop schedule, but it's probably not going to be a whole lot of IBUs and probably just a bittering addition. Anyone see any issues with this recipe? Am I expecting too much for it to work out as both a dark saison and an oude bruin?