Sour house

Belgian-Style Flanders Oud Bruin or Oud Red Ales - All Grain

Recipe Description

Trying to use the stuff I got from the berries as a souring agent.

  • Batch Size: 1 gal (3.8 L)
  • Boil Size: 1.5 gal (5.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 2 lbs (0.91 kg) Belgian Pilsner 2-Row (2 °L)
  • 1 oz (28.35 g) Special B (180 °L)
  • 1 oz (28.35 g) Black Barley (450 °L)
  • Hops
  • 2 g (0.07 oz) Belma Pellet 11.6% AA (Boil - 60 mins)
  • 2 oz (56.7 g) Belma Pellet 11.6% AA (Boil - 0 mins)
  • Yeast
  • Belgian Saison II Yeast (Whitelabs WLP566) (Liquid)
  • Home caught sour stuff (Culture)

Directions

My mash (Infusion): Mash at 150 °F (66 °C) with 1 gal (3.79 L) of water for 60 minutes.

Recommended Sparge: 160 °F (71 °C)

Guess and check

Hold in primary fermentor for 7 days at 73 °F (23 °C).

Transfer to secondary fermentor for 14 days at 70 °F (21 °C).

Allow to carbonate and age for 14 days at 70 °F (21 °C).

If you started brewing this beer today you could be drinking it by Jan. 20, 2019. Start brewing this recipe.