More Beer!’s, “The Bruery’s Tart of Darkness”

           Closetmold1.016

making sour

Racked into the carboy and stored in the closet where this Sour will stay for at least 9 months. Start Date on this sour is 12-15-2012

June 1st,2013– Opened bucket. Smells like cherries and Plumbs.  Pellicle of what we assume is Brettanomyces, but we can’t be sure. Introduced from the oak chips. Used  a thief, took gravity. After 6 months the gravity is now 1.016. Added the Bourbon soaked Oak Chunks. Slight fruity aroma and taste. Slightly sweet. Back into the closet. More waiting…..

06-29-2013

Poule Keg Took out the Bourbon Oak Chips & racked into a Keg.

07-13-2013

glenn gun Bottling with the Blichman Beer gun.

 

Style Information

Name: Poule
Recipe Type: Extract
Category: Sour

Grains & Extracts

Name Amount Notes
Ultralight LME 8 lb Added 10 min before flameout.
Crystal 60 L 1 lb Steep to 170 degrees
Flaked Oats 1 lb Steep to 170 degrees
Black Roasted 8 oz Steep to 170 degrees
Chocolate Malt 6 oz Steep to 170 degrees

Hops

Name Amount Alpha Acid % AAU Time Notes
Czech Saaz 0.5 oz 3.4% 1.7 50 min Added after grains have been removed at 170 degrees

Adjuncts

Name Type Use Amount Time Notes
whirlfloc Fining Boil 1 tab 5 Added last 5 min. of boil
Bourbon Oak Chunks Flavor Secondary 1 oz 6 mo Add to fermenter after 6 months. Leave in until desired level of oak has been reached. If more sour flavor is desired, but the level of oak is right, rack beer off oak into secondary fermenter to allow sour fermentation to continue.

Yeasts

Name Amount Notes
Roeselare- Belgian Sour Blend 1 smack pack This Wyeast comes in a bag inside of a bag. The liquid yeast holds a bag of food for the yeast. Smack the bag thereby breaking the interior bag and release the food before pouring the contents into a starter. Let sit for 72 hours

Boil

Amount: 6 gal
Water Description: Filtered
Time: 60 minutes
Target Batch Size: 5

Fermentation

Step Time Temperature Container Additions
Name: Amount
Notes
6-12 Months 65-70 Carboy
The longer the ferment the more sour the beer

Profile

Estimated OG: 1.057
Estimated FG: 1.014
Estimated ABV: 5.64%
 
Actual OG: 1.065
Actual FG: 1.011
Actual ABV: 7.10%
 

Tasting notes

Tart of Darkness sour stout is the perfect blend of roasty, sweet, tart, and smooth flavors. Pours a deep amber in color with a small off white head. In the aroma, mellow tart white grapes. In the taste, sour fruit . A sour bite and a lighter bodied mouthfeel, with a small dry and sour white grape in the aftertaste.

Beer Recipes Plugin by Brad Ledbetter

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