The same day I brewed the previous session ale, I wanted to also try another sour ale. At the time I didn’t have access to any cultures, so the options are spontaneous fermentation or culturing lactobacillus from one source or another. I decided to use Brain Sparging on Brewing’s guide to souring the wort. I’d previously soured a portion of wort and added it to the boil of a berliner weisse, but the effect wasn’t particularly sour. So, this time I decided to sour the entire wort for a few days to a week and then do the boil.
I ended up with a lot less wort than I’d hoped for, so I’m thinking of possibly blending it with one of the mass market lagers here (Ducal? Real?) in order to boost the maltiness and ABV just a tad. We’ll see.
Oud Bruin No. I
Flanders Brown Ale/Oud Bruin
Recipe by BrewingInBolivia
|Original Gravity||Final Gravity||Colour (SRM / EBC)||Bitterness||Alcohol by Volume|
|Recipe Type||Batch Size||Boil Time||Efficiency|
|All Grain||4.0 Litres / 1.1 Gal||90.0 min||70.0%|
|Pale Ale Malt||Grain||3.0||33.56 %||0.25 Kg / 0.55 Lbs|
|Raw Barley||Grain||1.0||26.85 %||0.20 Kg / 0.44 Lbs|
|Brown Sugar, Light||Sugar||8.0||20.13 %||0.15 Kg / 0.33 Lbs|
|Vienna||Grain||3.0||5.37 %||0.04 Kg / 0.09 Lbs|
|Amber Malt||Grain||22.0||3.36 %||0.03 Kg / 0.06 Lbs|
|Copper Malt||Grain||100.0||2.68 %||0.02 Kg / 0.04 Lbs|
|Crystal 120||Grain||120.0||2.68 %||0.02 Kg / 0.04 Lbs|
|Crystal 20||Grain||20.0||2.68 %||0.02 Kg / 0.04 Lbs|
|Flaked Oats||Adjunct||1.0||2.68 %||0.02 Kg / 0.04 Lbs|
|Saaz||3.6%||3.00 g / 0.11 oz||Boil||90 mins|
|Willamette||5.0%||2.00 g / 0.07 oz||Boil||90 mins|
|Ted’s Cerveceria Ñusta Yeast||75 %|
|Saccharification Rest||60.0 min||68.0 °C / 154.4 °F||Infusion|
|Brewed 5 May 2013. Did a sour wort. Cooled wort to 50 C before pitching some ground malt into the wort and leaving to sour for 2-3 days.
I won’t add the brown sugar until boiling.
Pre-sour wort SG 1.025
Sampled it after three days souring: Plenty of cheesy aroma, but little influence on the taste. A hint of funk, but not really adding much to the actual taste. Decided to keep souring it.
Let it sour for 6 days total. Sampled the wort and it was very tart–not quite to mouth puckering, but left a refreshing impression.
Boiled on 11 May 2013 and added both hops and brown sugar at the boil. Lovely aroma of oranges and passion fruit throughout the boil.
OG 1.035. I guess the souring process ate up more of the sugars than I expected.
Recipe Generated with BrewMate