Dec 8, 2020 - blended sour
- amartin
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Dec 8, 2020 - blended sour
Hi Everyone,
This is a blend of two sours. I didn't keep great records on these, I would start them like normal with a yeast and a commercial sour blend, and then just add dregs from whatever anytime I came across some. So, prior sours, I got some from Adam Comeau, a few commercial beers and other exchange beers.
Beer one - sour weizen
I brewed this in November 2016. Half of it was fermented with a weizen yeast and drank fresh. In February 2018 I put a quarter of it on frozen peaches and bottled after some point, and the remaining three gallons (this beer) was put in another carboy and topped up with wort made from LME to limit oxidation, and just added dregs here and there.
OG: 1.046
FG: around 1.000
IBU: 12
SRM: 4
ABV: 6ish%
Recipe was for 12 gallons.
Grains:
13 lb Best Malz Pils (60%)
8.5 lb Wheat Malt (40%)
Hops:
0.5 oz Warrior 15.8% (60 minutes)
Water:
Well water with estimates for mineral content and a small amount of gypsum added. Probably moderately hard without too many carbonates.
Yeast:
Wyeast Roselaire Blend, I think a commercial yeast too? I forget.
Beer two - sour roggenbier
I brewed this one in May 2018. Half was fermented with a weizen yeast as a roggenbier and drank fresh, and the other half was pitched with ... something. Bacteria anyway. After a year or so half was combined with the three gallons of beer one, and the other half was combined with three gallons of a new beer made for that purpose. I added some medium oak cubes as well, it was a sort of solera project. This blend (beer 1 and beer two) was bottled this summer.
OG: 1.044
FG: around 1.000
IBU: 15
SRM: 13
ABV: 6ish%
Recipe was for 11.5 gallons.
Grains:
7 lb Rye Malt (30%)
5.5 lb Vienna Malt (24%)
5 lb Wheat Malt (22%)
2.25 lb Cdn 2 row (9%)
2 lb Dark Munich Malt (9%)
1 lb Aromatic Malt (4%)
6oz Carafa Malt (2%)
Hops:
1.1 oz Magnum 11.3% (30 minutes)
Water:
Well water with estimates for mineral content and some calcium chloride added. Probably moderately hard without too many carbonates.
Yeast:
I forget
This is a blend of two sours. I didn't keep great records on these, I would start them like normal with a yeast and a commercial sour blend, and then just add dregs from whatever anytime I came across some. So, prior sours, I got some from Adam Comeau, a few commercial beers and other exchange beers.
Beer one - sour weizen
I brewed this in November 2016. Half of it was fermented with a weizen yeast and drank fresh. In February 2018 I put a quarter of it on frozen peaches and bottled after some point, and the remaining three gallons (this beer) was put in another carboy and topped up with wort made from LME to limit oxidation, and just added dregs here and there.
OG: 1.046
FG: around 1.000
IBU: 12
SRM: 4
ABV: 6ish%
Recipe was for 12 gallons.
Grains:
13 lb Best Malz Pils (60%)
8.5 lb Wheat Malt (40%)
Hops:
0.5 oz Warrior 15.8% (60 minutes)
Water:
Well water with estimates for mineral content and a small amount of gypsum added. Probably moderately hard without too many carbonates.
Yeast:
Wyeast Roselaire Blend, I think a commercial yeast too? I forget.
Beer two - sour roggenbier
I brewed this one in May 2018. Half was fermented with a weizen yeast as a roggenbier and drank fresh, and the other half was pitched with ... something. Bacteria anyway. After a year or so half was combined with the three gallons of beer one, and the other half was combined with three gallons of a new beer made for that purpose. I added some medium oak cubes as well, it was a sort of solera project. This blend (beer 1 and beer two) was bottled this summer.
OG: 1.044
FG: around 1.000
IBU: 15
SRM: 13
ABV: 6ish%
Recipe was for 11.5 gallons.
Grains:
7 lb Rye Malt (30%)
5.5 lb Vienna Malt (24%)
5 lb Wheat Malt (22%)
2.25 lb Cdn 2 row (9%)
2 lb Dark Munich Malt (9%)
1 lb Aromatic Malt (4%)
6oz Carafa Malt (2%)
Hops:
1.1 oz Magnum 11.3% (30 minutes)
Water:
Well water with estimates for mineral content and some calcium chloride added. Probably moderately hard without too many carbonates.
Yeast:
I forget
- CartoonCod
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- Name: Adam Comeau
- Location: Halifax
Re: Dec 8, 2020 - blended sour
Having an early one today and couldn't wait to try this one. It's got a deep tan colour, with a nice ring of foam around the edge that persist. One feature that evades me with my sour beers. I get a bit of a rubbery/smokey aroma. It's not a bad feature, there is just enough to offer some complexity. Bone dry with a vinous quality. Nice clean lactic acidity, maybe a touch of acedic acid. I really like it, thanks Andrew!
My only comment is get better handwritting! I had to deduce that this one was number 8 through process of elimination.
My only comment is get better handwritting! I had to deduce that this one was number 8 through process of elimination.
- PMackie
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- Name: Paul MacKinnon
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Re: Dec 8, 2020 - blended sour
Hahaha as Adam said, took me a while to figure out the bottle. Well worth the wait. Sours are hit and miss for me, but this is just right for my pallet. Its not too sour, which I like. Deep tan colour, lots of carb. Very dry, like a dry wine. I get more leather/smokey aftertaste than rubber and can defiantly find the peach added to the first beer. Well done.
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On deck: Something over the Holidays
In the hole: ...
Fermenting: Seltzer Water
On deck: Something over the Holidays
In the hole: ...
- Peyts
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Re: Dec 8, 2020 - blended sour
Certainly made my lips pucker! I quite enjoyed it. Almost tasted like a Flanders Red to me.
Solid job on this one.
Solid job on this one.
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- RubberToe
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- Name: Rob
- Location: Dartmouth
- Contact:
Re: Dec 8, 2020 - blended sour
Great job, Andrew, I'm really enjoying this.
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Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
- KB1138
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Re: Dec 8, 2020 - blended sour
This was a wonderfully complex beer. Sour, sweet, fruity, funky. Constantly shifting around on the palate. Very well done, thanks for sharing
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
- Taylor Vanbrewer
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- Location: Halifax
Re: Dec 8, 2020 - blended sour
Shared this with some friends last night, great complexity!
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Lagering/Conditioning: Bouchet
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Mixed ferm saison
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Historic Barleywine
Fermenting: Best Bitter
Lagering/Conditioning: Bouchet
Orange Blossom mead
Bottled/Conditioning: Apricot multigrain mixed ferm saison
Mixed ferm saison
Wit
Historic Barleywine
- know1
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Re: Dec 8, 2020 - blended sour
What a cool layered beer. Lots going on at different levels. Totally getting a wonderful Flanders-like funk. Medium pleasant sourness and super dry finish that amps up the pucker perception.
Thanks for sharing this “project” years in the making!
Thanks for sharing this “project” years in the making!
Kegged: El Dorado IPA, Rocketfuel 2.0, Wet Hopped Pale, Ryrish Red, Marzen, BN Exchange Dunkel, BN Exchange NEIPA, Lies Lies Lies - Citra <0.5% ale
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider
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Re: Dec 8, 2020 - blended sour
Left me wondering and enjoying at the same time haha.....very unique enjoyable beer. Much appreciated.
- darciandjenn
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Re: Dec 8, 2020 - blended sour
Really enjoyed this one last night. As others have said, it had some flanders red / oude bruin vibes. Thanks for sharing!
- mdentremont
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- Name: Matt d'Entremont
Re: Dec 8, 2020 - blended sour
This reminds me a ton of Glen's (@serpentbrewing) flander's red, which is a huge compliment.
Not much to add to the others' comments, but thanks so much for sharing this delicious piece of art!
Not much to add to the others' comments, but thanks so much for sharing this delicious piece of art!
- mumblecrunch
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Re: Dec 8, 2020 - blended sour
This is a lovely thing. The nose had me bracing for a finish on the harsher or maybe acetic side, but it absolutely isn’t. Just enough sweetness and maltiness to ensure it’s not one note. There’s complexity in both the sourness and the body. Really enjoying it. Thanks much.
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Re: Dec 8, 2020 - blended sour
Nice and tart! Tasty beer. Thanks.
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- Name: Greg Rogers
Re: Dec 8, 2020 - blended sour
I still had this from last year (had been intending to share it with a friend this year, but due to COVID that never happened. It was delicious - defintiely got the Flanders red vibe.
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