Dark Sour Yeast Comparison (concentrated)
Flanders Brown Ale/Oud Bruin

 

Type: All Grain

 Date: 10/6/2015

Batch Size: 7.00 gal

 Brewer: Mike Young
Boil Size: 7.94 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
14.50 lb Pale Malt - Rahr (3.5 SRM) Grain 72.50 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.50 %
1.25 lb Caramel/Crystal Malt -150L (150.0 SRM) Grain 6.25 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
0.75 lb Wheat, Midnight (550.0 SRM) Grain 3.75 %
1.50 oz Zythos [9.70 %] (60 min) Hops 29.9 IBU
4.00 oz Oak Cubes (Toasted) (Secondary 0.0 min) Misc
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.00 %
1 Pkgs Belgian Sour Mix (White Labs #WLP655) Yeast-Ale
2 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.079 SG

 Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.43 % Actual Alcohol by Vol: 9.82 %
Bitterness: 29.9 IBU Calories: 358 cal/pint
Est Color: 35.6 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 19.00 lb
Sparge Water: 3.72 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 26.00 qt of water at 164.9 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
10-6-2015 - Cooled to 73 and split wort between two fermenters & topped up with water. SG=1.044 for each batch.
2/1/2016 - Added oak spirals and cubes to quart jar with port and brandy.
2/29/2016 - Transferred beers onto oak cubes/spirals and booze. Great flavors and aroma. FG 1.004 and 1.002.
9/6/2016 - Kegged both batches. FG=1.000 and .998. Nice tartness and underlying oak character. A little thin overall, but still nice beers.

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