italarican
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1214 Belgian Abbey
- Yeast Starter
- Yep
- Additional Yeast or Yeast Starter
- Wyeast 3763 (Roeselare), WLP653 (Brett L)
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.080
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 13
- Primary Fermentation (# of Days & Temp)
- 21 days @ 65F
- Secondary Fermentation (# of Days & Temp)
- However long you need (Mine was 11 additional months) @ 68F
- Tasting Notes
- Really juicy berry & grapefruit, moderately acidic, w/ a delightful finish of citrus rind, funk, & subtle herbs
The idea: fruit & herb sour that's sort of a hybrid of a Flanders Red grain bill w/ the process of the RR Consecration Clone.
Quotes from some homebrew friends after trying:
"Up there with one of the best homebrews I've ever had."
"You should enter this in a competition."
"I've daydreamed about that beer all day."
"Can't get over how good this is."
Grain Bill (Shoot for 1.070-1.080)
43% Vienna (6 lbs)
21% Munich (3 lbs)
14% 2-Row (2 lbs)
7.5% Acidulated Malt (1 lb)
3.5% Cara 45 (0.5 lbs)
3.5% Special B (0.5 lbs)
7.5% Turbinado Sugar (1 lb)-- At boil
Hops
0.5 oz Sterling 60 min
0.5 oz Sterling 5 min
Extras for Secondary
4 oz French Oak Cubes
18 Blood Oranges (approx. 4 lbs)
1.5 oz sage leaves
Process
Mash @ 153, 60 min
Sparge @ 168, 15 min
60-minute boil
Chill to 65, pitch Abbey Yeast
After 3 weeks, add Roeselare and Brett L. I left it at basement temp (68F) rest of the way.
When base is soured & funky to your liking (for me was 6 months), add oak, blood oranges, and sage.
I prepped the fruit/herbs by zesting, peeling, & muddling the blood oranges (removing as much white/rind as possible) in a sanitized bowl w/ chiffonaded sage leaves. Both the blood oranges and their zest are going in this! Soaked the mixture overnight in vodka.
Taste until it's to your liking. For me, the blood orange dominated after 1 month, and the perfect balance of sour, funk, sweet berries, & mild savory herbal finish was there around 2.5 months.
Quotes from some homebrew friends after trying:
"Up there with one of the best homebrews I've ever had."
"You should enter this in a competition."
"I've daydreamed about that beer all day."
"Can't get over how good this is."
Grain Bill (Shoot for 1.070-1.080)
43% Vienna (6 lbs)
21% Munich (3 lbs)
14% 2-Row (2 lbs)
7.5% Acidulated Malt (1 lb)
3.5% Cara 45 (0.5 lbs)
3.5% Special B (0.5 lbs)
7.5% Turbinado Sugar (1 lb)-- At boil
Hops
0.5 oz Sterling 60 min
0.5 oz Sterling 5 min
Extras for Secondary
4 oz French Oak Cubes
18 Blood Oranges (approx. 4 lbs)
1.5 oz sage leaves
Process
Mash @ 153, 60 min
Sparge @ 168, 15 min
60-minute boil
Chill to 65, pitch Abbey Yeast
After 3 weeks, add Roeselare and Brett L. I left it at basement temp (68F) rest of the way.
When base is soured & funky to your liking (for me was 6 months), add oak, blood oranges, and sage.
I prepped the fruit/herbs by zesting, peeling, & muddling the blood oranges (removing as much white/rind as possible) in a sanitized bowl w/ chiffonaded sage leaves. Both the blood oranges and their zest are going in this! Soaked the mixture overnight in vodka.
Taste until it's to your liking. For me, the blood orange dominated after 1 month, and the perfect balance of sour, funk, sweet berries, & mild savory herbal finish was there around 2.5 months.