designed by : Dermott Dowling on 4/2/2016
Style BJCP 2008 :
A deep reddish, moderately strong, malty, complex Belgian ale with hints of licorice in the finish. Inspired by
St. Feuillien's Brune.
VITAL STATS
- OG/FG/IBU 1.0628 / 1.0157 / 10
- SRM 13
- ABV 6.1%
- Water 13.97 L Water
- Batch Size 9.46 L (brewed on Picobrew Zymatic - double everything for 21L / 5 gallon brew length)
MALT BILL:
HOPS
Type Amount (g) Alpha Acid % Time
ADJUNCTS
Type Amount (g) Use Time
Irish Moss 3 Boil 10
Yeast Nutrient 3 Boil 10
AMENDMENTS
Name Amount (tsp)
- Calcium Sulfate 0.5
- Calcium Chloride 0.5
MASH
Type Temp (C) Time Style
Single Step Infusion Mash 66.7 90 Infusion
BOIL
Type Temp (C) Time Ramp
First Boil 97.2 60 mins True
YEAST
We used our BeerCo house sours culture club with a
Rochefort 8 and
Delirium Tremens Belgian Tripel yeast thrown in for fun with a 24 hours starter!
We can recommend the following liquid
GigaYeast strain to make this style of sour beer from scratch at home:
Name Expected AA% Range Temp (C) Pitch Temp (C)
FERMENTATION DIRECTIONS
- Normal Ale Fermentation
- Rack off after 2-4 weeks once primary fermentation has been completed into a glass carbouy or demijohn for secondary conditioning with your sour cultures. Leave a good 6-8 months to sour and funk up that monk!
- Brewed on 4-Feb-2016
- Bottled on: 30-Oct-2016 primed with sugar and T-58 Safbrew Fermentis Yeast
- Best after: 28-Feb-2019 will continue to sour and develop complexity in the bottle
- Tasted on: An Inebriated Christmas 2016 - Inebriation Nation Christmas Special