09/02/08 02:06 AM
Sometimes Patience is a Virtue
Well after adding some oak to my Sour, Wyeast Roeselare blend in March (OG 1.060, FG 1.012), I finally got around to doing some transferring today.
The beer was added to the 14 gallon Milk Jug in July 2004 and it has been aging peacefully since. There was a nice, powdery, pellicle that completely covered the top of the beer. I drained out 5 gallons of the beer to be bottled straight in the next couple days, plus I put 2.5 gallons of the beer into another carboy with 1 quart of Sour Cherry concentrate and 3 quarts of water + some dried Safale 05 or 56 (whatever it is called), lastly I added 5 gallons of 12% abv, two year old Quad to the approximately 4 gallons of sour beer left (including the oak boy), which I will age until it becomes stable.
The straight sour beer is so absolutely incredible; smooth, refined, with a hint of oak that only adds to the complexity without being overtly noticeable, but nicely tart with lots of aged malt and caramelized character.
I am incredibly excited about both the base beer and my blending beers. If I had to guess, I would say this is a cross between the refined character of a Rodenbach Grand Cru and the brash, complexity of La Folie.
Sorry, about the post, but I just had to post about my hopes and dreams for this four year old project.
09/02/08 02:14 AM
The recipe if anyone is interested
Volume = ~11.5 gal
47.0% Dingeman's Pils Malt
37.7% Weyerman Munich
4.3% Dingeman's Biscuit Malt
0.9% Dingeman's Special B
9.9% Caramunich Malt
0.2% Roasted Barley
QTY Hop Variety Type %AA Boil time IBU
2.6oz Aged Tettnanger 0.5% 90min 2.0
1oz Northern Brewer 7.5% 90min 11.5
Infusion Mash at 156*F
Primary Ferment with Nottingham dry add Roeselaere bugs after 18 days and age for 3 years and 8 months add 1 oak boy. Start to blend 5 months later.