Hello HBT community!
I recently made my first dive into the sour beer brewing world and brewed something similar to an Oud Bruin. It’s been transferred to secondary and I saved some of the yeast post transfer. I pitched a combo of US-05 and 3763 Roeselare from the get go to get more funk and sourness. The recipe is as follows. Only changes, I had some aged lambic hops on hand I got for super cheap and added 3oz at 90 minutes. I also pitched some bottle dregs for some additional complexity.
Oud Bruin
Flanders Brown Ale/Oud Bruin
5 gallons
All Grain
1.060~OG → 1.011~FG → 6.3%ABV 24 IBU 22.9°L SRM
Yeast
2 yeasts
3763 - Roeselare Ale Blend
Wyeast (Ale) 4.23 ounces
US-05 - Safale US-05
Fermentis (Ale) 0.17 ounces
Fermentables
11.12 pounds
Pale Ale
37ppg, 3°L 7.5 pounds
67.4%
Munich (Light)
33ppg, 10°L 1.5 pounds
13.5%
CaraMunich
33ppg, 50°L 1 pound
9.0%
Candi - Amber
31ppg, 80°L 8 ounces
4.5%
Special B
29ppg, 140°L 6 ounces
3.4%
Chocolate
28ppg, 350°L 4 ounces
2.2%
Hops
1.5 ounces
Goldings (Styrian)
5%, Pellet 1.25 ounces
Fuggles
5%, Pellet 0.25 ounces
Miscellaneous
None
Batch/Fly
1 hour, 8.19 gallons
Strike
Target 152°F 3.98 gallons at 163°F
1 hour
Sparge 4.21 gallons at 170°F
Boil
90 minutes
I guess it’s a bit late to ask questions on this batch as it’s sitting with a nice pellicle in secondary but any input is welcome. I did forget to add oak like I was planning, is it too late to add it at this point?
So on to the rest of the questions. My brother in law and his wife love sours and I was hoping to brew up something for their anniversary next year. We were recently discussing our intrigue with the beer Dark Arts by Wicked Weed. None of us have ever had the beer but I would like to brew something similar to it with the addition of figs, cinnamon and cardamom (ingredients my sister in law said she would love to see in a dark sour beer). I was thinking of loosely basing it this recipe from the Mad Fermentationist.
Winter Saison (Funky Dark Saison w/ Black Cardamom)
Recipe Specifics (All-Grain)
----------------
Batch Size (Gal): 15.00
Total Grain (Lbs): 50.33
Anticipated OG: 1.078
Anticipated SRM: 32.4
Anticipated IBU: 17.2
Brewhouse Efficiency: 62 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
----------------------
77.5% - 39.00 lbs. American Pale Malt
6.0% - 3.00 lbs. Light DME
4.0% - 2.00 lbs. CaraMunich Malt
2.5% - 1.25 lbs. Crystal 40L
2.5% - 1.25 lbs. Special B Malt
2.0% - 1.00 lbs. Belgian Chocolate Malt
1.6% - 0.81 lbs. KilnCoffee Malt
1.6% - 0.80 lbs. Crystal 90L
0.8% - 0.41 lbs. Cara-Pils Dextrine Malt
0.8% - 0.41 lbs. Carafa Special II
0.8% - 0.41 lbs. Flaked Soft White Wheat
Hops
-----
2.00 oz. Amarillo (Pellet 8.00% AA) 60 min.
Extras
-------
3 g Black Cardamom Seeds 2 Min.
20 oz Dates toasted and deglazed with wort and red wine
Yeast
-----
WYeast 3711 French Saison
Anyone had Dark Arts? How close would this be? Any suggestions or changes you would suggest to get close or comparable? I know the ABV needs to be boosted. I would also be super happy with something close to Tart of Darkness as well.
I was considering reusing the saved yeast from the Oud Bruin? Would this be alright to directly pitch this? Would you suggest also pitching the 3711 or use something different all together?
Sorry for all the questions and long post. Any input, recommendations or direction to go in are greatly appreciated!
Thanks,
Nick
I recently made my first dive into the sour beer brewing world and brewed something similar to an Oud Bruin. It’s been transferred to secondary and I saved some of the yeast post transfer. I pitched a combo of US-05 and 3763 Roeselare from the get go to get more funk and sourness. The recipe is as follows. Only changes, I had some aged lambic hops on hand I got for super cheap and added 3oz at 90 minutes. I also pitched some bottle dregs for some additional complexity.
Oud Bruin
Flanders Brown Ale/Oud Bruin
5 gallons
All Grain
1.060~OG → 1.011~FG → 6.3%ABV 24 IBU 22.9°L SRM
Yeast
2 yeasts
3763 - Roeselare Ale Blend
Wyeast (Ale) 4.23 ounces
US-05 - Safale US-05
Fermentis (Ale) 0.17 ounces
Fermentables
11.12 pounds
Pale Ale
37ppg, 3°L 7.5 pounds
67.4%
Munich (Light)
33ppg, 10°L 1.5 pounds
13.5%
CaraMunich
33ppg, 50°L 1 pound
9.0%
Candi - Amber
31ppg, 80°L 8 ounces
4.5%
Special B
29ppg, 140°L 6 ounces
3.4%
Chocolate
28ppg, 350°L 4 ounces
2.2%
Hops
1.5 ounces
Goldings (Styrian)
5%, Pellet 1.25 ounces
Fuggles
5%, Pellet 0.25 ounces
Miscellaneous
None
Batch/Fly
1 hour, 8.19 gallons
Strike
Target 152°F 3.98 gallons at 163°F
1 hour
Sparge 4.21 gallons at 170°F
Boil
90 minutes
I guess it’s a bit late to ask questions on this batch as it’s sitting with a nice pellicle in secondary but any input is welcome. I did forget to add oak like I was planning, is it too late to add it at this point?
So on to the rest of the questions. My brother in law and his wife love sours and I was hoping to brew up something for their anniversary next year. We were recently discussing our intrigue with the beer Dark Arts by Wicked Weed. None of us have ever had the beer but I would like to brew something similar to it with the addition of figs, cinnamon and cardamom (ingredients my sister in law said she would love to see in a dark sour beer). I was thinking of loosely basing it this recipe from the Mad Fermentationist.
Winter Saison (Funky Dark Saison w/ Black Cardamom)
Recipe Specifics (All-Grain)
----------------
Batch Size (Gal): 15.00
Total Grain (Lbs): 50.33
Anticipated OG: 1.078
Anticipated SRM: 32.4
Anticipated IBU: 17.2
Brewhouse Efficiency: 62 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
----------------------
77.5% - 39.00 lbs. American Pale Malt
6.0% - 3.00 lbs. Light DME
4.0% - 2.00 lbs. CaraMunich Malt
2.5% - 1.25 lbs. Crystal 40L
2.5% - 1.25 lbs. Special B Malt
2.0% - 1.00 lbs. Belgian Chocolate Malt
1.6% - 0.81 lbs. KilnCoffee Malt
1.6% - 0.80 lbs. Crystal 90L
0.8% - 0.41 lbs. Cara-Pils Dextrine Malt
0.8% - 0.41 lbs. Carafa Special II
0.8% - 0.41 lbs. Flaked Soft White Wheat
Hops
-----
2.00 oz. Amarillo (Pellet 8.00% AA) 60 min.
Extras
-------
3 g Black Cardamom Seeds 2 Min.
20 oz Dates toasted and deglazed with wort and red wine
Yeast
-----
WYeast 3711 French Saison
Anyone had Dark Arts? How close would this be? Any suggestions or changes you would suggest to get close or comparable? I know the ABV needs to be boosted. I would also be super happy with something close to Tart of Darkness as well.
I was considering reusing the saved yeast from the Oud Bruin? Would this be alright to directly pitch this? Would you suggest also pitching the 3711 or use something different all together?
Sorry for all the questions and long post. Any input, recommendations or direction to go in are greatly appreciated!
Thanks,
Nick