Sour Stout...maybe?

[Crosshatch]

So I'm feeling experimental. I have a chocolate raspberry stout in secondary that I will be bottling probably in about another week and a half. However I am thinking about bottling 3 gallons of it and then transferring the remaining 1 1/2 to 2 gallons into another carboy, throwing in a few more organic raspberries, some Tart of Darkness dregs and a Wyeast Roselare packet. What kind of evil would be born? I love sours but have never made one. And this is also the first time I have made this stout so I'm not sure even how it turned out yet. Would the Roselare packet be too much for only a couple of gallons? Would some pellicle beast rise from my basement?

 

[jack_a_roe]

do it! and report back with results! had allagash's midnight brett which was absolutely delicious, although i do think it was 100% brett beer but still.

 

[GilaMinumBeer]

Have had. Was at a homebrew fest and was unintentional soured.

Fantastic.

 

[Crosshatch]

do it! and report back with results! had allagash's midnight brett which was absolutely delicious, although i do think it was 100% brett beer but still.

I think the Roselar is a mix of brett, lacto and some others. But I have had some homebrew sours that friends have made with it that were for lack of a better description "the bomb-diggity". I don't know how it will go with the chocolate and stout flavors, although I did use primarily Carafa II in the grains instead of the more astringent malts...at least in theory anyway.

 

[TravisT]

Rosalare has everything you need to make a tasty sour. I've had a couple of sour stouts and was never impressed, the roast and sour clashed. my vote is to brew up another pale beer and do a full 5gl of sour beer. Just my 2 cents.

 

[Austin_]

Sounds like a plan. I have a Tart of Darkness clone going right now. It's essentially an oatmeal stout with rosalare that's fermenting in a whiskey barrel. Tastes pretty good so far.

 

[Crosshatch]

Rosalare has everything you need to make a tasty sour. I've had a couple of sour stouts and was never impressed, the roast and sour clashed. my vote is to brew up another pale beer and do a full 5gl of sour beer. Just my 2 cents.

I have had a couple of homebrewed sour stouts that were pretty great. But they both incorporated fruit, I believe cherries in both cases. I have read on some other discussions about the clash between the sour and the roast, but I am hoping the addition of the raspberry puree and fresh raspberries offsets it.

 

[jalmeida]

I would certainly be concerned with the acidity of patent or roast malts not pairing well with sour. But this could be countered probably by mashing at a warmer temperature. Possibly add more crystal 60?

A sour porter may blend better. Especially if you use molasses/treacle in the boil to add caramels flavors.


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[Crosshatch]

I would certainly be concerned with the acidity of patent or roast malts not pairing well with sour. But this could be countered probably by mashing at a warmer temperature. Possibly add more crystal 60?

A sour porter may blend better. Especially if you use molasses/treacle in the boil to add caramels flavors.


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This is already in secondary, so changing up the grains isn't an option at this point. This is more of something I want to try with 2 gallons out of the batch and see if I can end up with something crazy good with sheer luck and science.:fro:

 

[decoleur]

a bigger concern is the quantity of hops in your wort. hops and bugs do not get along. I am doing a Tart of Darkness clone and it only has .5 an ounce of hops. if you have much more than that I don't know if the bugs will take off.

 

[Crosshatch]

This stout has 1.5 oz of Fuggles boiled 60 minutes. They are lower in Alpha Acids, but I hadn't really thought about the effect of the hops. I was also reading somewhere recently (I think on the Mad Fermentationalist Blog) that the astringents from the roasty grains will mellow over time and marry better with the sour bugs. So perhaps in some of the sour stouts that clashed, they were too new? Just a theory.

 

[jalmeida]

This beer may mellow well if aged for a year in wooden casks. Just a thought.


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