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Recipe - AG - Stupid Sexy Flanders

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Postby nigel_c » Mon Feb 24, 2014 8:17 pm

I brewed this a few weeks back and it getting time for the fun stuff.
I brought a "sour beer" the a meet up in the B&C a few months back that was not funky enough to be a sour beer because it was only brett so i decided to do my research and get a proper Flanders red on the go.
After a few weeks research I came up this recipe.

Batch size 21L
1.060
14 IBU

4.00 Kg pale malt
1.00 Kg Vienna malt
1.00 Kg corn
0.50 Kg Caramunich
0.30 Kg Special B

10g Magnum to 14IBU

The corn was crushed and soaked with 500g of vienna @ 70c for aprox 20 mins. This was then boiled for 15 mins before adding to the main mash.
Brewday as normal from then on.

I pitched WLP500 and let ferment for the 5 or 6 days till OG is around 1.020.
Transfered to secondary and pitch WLP 650 Brett B. This will ferment for around 4-5 weeks before WLP 655 Belgian sour mix is added. This will let the brett develop before the 655 drops the ph too low for it to do its thing.
Sherry oak chips will be added at some stage. I thinking either with the 655 or in a few months just to add some more possible sugars for the bugs.
After that its just time.
Forget about it for a year if i can.

If anyone has any tips or has spotted something I've overlooked please feel free to point it out.
Will check back in in a few months and post some pics as nasty beasties start to develop.
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Postby sbillings » Tue Feb 25, 2014 12:07 pm

"Feels like I'm wearing nothing at all!"

I like the look of this one. Pity it's take so long for it to me ready, but I'm sure it'll be well worth it.
Fermentor: Nothing :(
Conditioning: Export Stout (8% Vol.) & Porter (5% Vol.)
Serving: Ale (4.5% Vol.)
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Postby nigel_c » Tue Feb 25, 2014 1:05 pm

It a real draw back to them alright. Tieing up carboy space and knowing you can't go near it for so long is going to be a killer. Just have to hide it away and forget about it. Out of sight out of mind.
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Postby nigel_c » Mon Mar 10, 2014 6:23 pm

Slight update here. Last week i boiled up about 2L water with about 100g of sugar, cooled and threw in about 250g of malt. I did this to get a nice starter of lactobacillus which i added to the carboy today. I got about 200 ml of good clear (ish) wort which had a nice pellicle formed on the top. I had a sample and its deliciously sour. Very Rodenbach like already. Looking forward to seeing what it does to the main batch over the next few weeks.
I'll post pics as the pellicle forms.
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Postby nigel_c » Fri Jul 18, 2014 7:33 pm

Another update. Took a sample the other day and is very nice. Sharp bite to it. Nice amount of sourness.
Now comes the fun bit.

I ordered some dried sour cherries online (I kg for about €20 :o) and plan on racking 2 x demi onto about 300g or cherries.

1 onto 500g of raspberries and the rest just going to keep as is. Might even oak one and keep the other plain.

I plan on brewing another and racking straight onto the bug cake of this batch to keep a constant supply going.

Bottle in another few months and store out of sight for as long as possible.
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Postby sbillings » Thu Jul 24, 2014 12:16 pm

At this rate you may have to dedicate a tasting session to the results of this experiment alone.
Fermentor: Nothing :(
Conditioning: Export Stout (8% Vol.) & Porter (5% Vol.)
Serving: Ale (4.5% Vol.)
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Postby oblivious » Thu Jul 31, 2014 4:45 pm

Get name of a beer :)
"If anybody says he can think about quantum physics without getting giddy, that only shows he has not understood the first thing about them." - Niels Bohr

Primary: Black IPA
Keg:Summit IPA, White IPA (US05), Cider, Citrus Saison,

Twitter.com/Oblivious_

*Now with Blog* oblivioustobeer.blogspot.com
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Postby baconsarnie » Fri Jul 03, 2015 10:26 pm

Any updates on this Nigel? Are you keeping the temperatures fairly constant won't the carboys?

Looking to get into sour production and am trying to get as much info as possible

I've seen a few people pitch yeast & microbes at same time (I'm assuming using White labs Belgian sour mix) and wondering whether anyone has tried that (looking to simplify at start at least)
Primary: NZ IPA, West Coast IPA
Secondary:
Conditioning: Spring 2019 Lambics
Keezer & drinking: SNPA clone, Summer Saison, Belgian Blonde and Mosaic Pale ale
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Postby nigel_c » Sat Jul 04, 2015 12:02 am

Framboise got Gold medal in NHC comp.
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Postby nigel_c » Sat Jul 04, 2015 12:14 am

To start simple high temp mash of 70% Pilsner 30% flaked or torrified wheat.
Mash at 70 for max unfermentables.

I like to ferment with wlp500 first 2 weeks.
2 + of Brett then rack to carboy with your sour aging weapon of choice.
Sour mix 2 is good.
I've used this with a healthy dose of wort with about 50g/1L for a few days to get a nice funky lacto starter.
Then time.
About 9 months then 6 on fruit I found is good.
Enjoy.
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Postby baconsarnie » Sat Jul 04, 2015 8:43 pm

nigel_c wrote:Framboise got Gold medal in NHC comp.


So it turned out pretty well then :)
Primary: NZ IPA, West Coast IPA
Secondary:
Conditioning: Spring 2019 Lambics
Keezer & drinking: SNPA clone, Summer Saison, Belgian Blonde and Mosaic Pale ale
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Postby baconsarnie » Sat Jul 04, 2015 8:45 pm

nigel_c wrote:To start simple high temp mash of 70% Pilsner 30% flaked or torrified wheat.
Mash at 70 for max unfermentables.

I like to ferment with wlp500 first 2 weeks.
2 + of Brett then rack to carboy with your sour aging weapon of choice.
Sour mix 2 is good.
I've used this with a healthy dose of wort with about 50g/1L for a few days to get a nice funky lacto starter.
Then time.
About 9 months then 6 on fruit I found is good.
Enjoy.


Brilliant. Must get out to pick your brains at a meet soon

So yeast then Brett then sour? I saw the mad fermentationist saying you could pitch wort onto a yeast/bug cake to keep a rolling stock (assuming you had spare carboys). Reckon it would work? If I wanted to get say 2/3 batches off in a row over the course of a few months
Primary: NZ IPA, West Coast IPA
Secondary:
Conditioning: Spring 2019 Lambics
Keezer & drinking: SNPA clone, Summer Saison, Belgian Blonde and Mosaic Pale ale
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