Brettanomyces Lambicus, Lactobiccullus, and Pediococcus.
My next foray into the world of sours is an Oud Bruin brewed with Figs & Raspberries. Knocked out January 16th and pitched Wyeast Roeselare Yeast Blend 3763. I used this yeast blend in my Flemish style Red brewed November 2010 and the flavors are developing in the same direction I would like this Oud Bruin to go.
A layered grist bill of Munich Malt, US Two Row, Belgian Aromatic, Honey Malt, Belgian Cara 60, Briess Chocolate Wheat, and Thomas Fawcett Chocolate Malt. Target color is 15*SRM, a dark ruby edged color that fades to chocolate in the middle of the glass. A ninety minute boil for extra kettle caramelization and a more dextrinous wort. At the end of boil four liquid ounces of Fig concentrate and Raspberry concentrate each was added at start of cool down and stirred in. This is to boost the abv some and add a layer of complexity to this Bruin (may add fresh fruit from farmers market this summer when racked to 2nd). With a starting gravity of 18*Plato (1.072SG) this is no lightweight Oud Bruin. Looking for this one to be ready sometime early in two thousand twelve, tasting along the way to see how it develops. Did I mention, this is fun!
Sounds tasty. Something like an Oud Bruin will be my next sour...also doing a Saison Brett soon with Brett C. Bring on the Funk!ReplyDelete
Any progress tasting notes. I like the sound of your malt bill and I'm curious how you think it is coming along.ReplyDelete
This beer was just bottled. The raspberry and figs are very subtle. Nice sour/tart flavor. But feel it's lacking some complexity. It should be carbonated by next week. Jeffrey, I could send you a bottle or two. email me if interested.ReplyDelete