The Bruery’s, “Tart of Darkness”

Tart grains 06-22-2013  One pound of Flaked Oats in these grains makes this very sticky. Drying it so it can be fed to animals.

Tart stir plate This is what we saw in the morning, 19 hours after the brew. We have very happy, hungry yeast. We attribute this to the use of the stir plate, which keeps the yeast suspended and aerated and the Brew Vint and the DME added to the starter.

yeast plate Yeast in a starter of 1/4 cups light DME  and 2000 ML boiled & cooled water. Starter was put together and placed on the stir plate 24 hours prior to brewing.

August 9 2014 08-09-2014    A pellicle is a lumpy, slimy white film that is formed by some strains of wild yeast,  in this case Roeselare Ale Blend

August Thief08-09-2014. Sour is currently 14 months old. Using a thief to test the progress.  Very nice color, and lightly sour. Back in the closet for this guy. ABV is at 6.68%

Bourbon Oak Bourbon Oak Chips were added 8 months after brew date and left in for 3 months

Style Information

Name: Tart of Darkness 06-22-13
Recipe Type: Extract
Category: Sour

Grains & Extracts

Name Amount Notes
Ultralight Malt Extract 8 lbs Add at last 10 min of boil
crystal 60L 1 lb Add and steep to 170 degrees. Drain, Do not squeeze bag
Flaked Oats 1 lb Add and steep to 170 degrees. Drain, Do not squeeze bag
Black Roasted 8 oz Add and steep to 170 degrees. Drain, Do not squeeze bag
Chocolate 6 oz Add and steep to 170 degrees. Drain, Do not squeeze bag

Hops

Name Amount Alpha Acid % AAU Time Notes
Czech Saaz 0.5 3.4% 1.7 60 min Bittering Hops. Boil for 60 min

Adjuncts

Name Type Use Amount Time Notes
Whirlfloc Fining Boil 1 tab 10 min Clarifying. Add at last 10 min of boil
Brew Vint Other Boil 1/2 tsp 10 min Additional food for the yeast. Add at last 10 min of boil.
Bourbon Oak Chips Flavor Secondary 3-6 mo Flavor. Add to fementer after 6 months. Leave in until desired level of oak has been reached.

Yeasts

Name Amount Notes
Roeselare Ale Blend 1 smack pack Earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop.

Fermentation

Step Time Temperature Container Additions
Name: Amount
Notes
16-18 mo 65-68 Carboy
When desired oak level has been reached, rack beer off oak into secondary and allow sour fermentation to continue.

Profile

Estimated OG: 1.055
Estimated FG: 1.020
Estimated ABV: 4.59%
 
Actual OG: 1.060
Estimated Color: 38 SRM

Beer Recipes Plugin by Brad Ledbetter

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