Posts Tagged ‘sour quadrupel’

cuvee de cabrillo

Wednesday, January 5th, 2011

I have definitely been on a funky/sour brewing kick lately.

  • now that my lambic and funky saison are quietly chugging away in the basement, I figured one more sour in the pipeline couldn’t hurt.
  • after debating a multitude of beers ranging from sour golden strongs to funky sessionable wild ales, I came across a general guideline in wild brews for a sour strong/quadrupel inspired by lost abbey’s cuvee de tomme, one of my favorite sour strongs.
  • after tweaking the recipe for my setup and changing a few variables, here’s what I came up with:
    • cuvee de cabrillo
    • 22.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 66.07 %
      2.00 lb Aromatic Malt (26.0 SRM) Grain 6.01 %
      2.00 lb Caramunich Malt (56.0 SRM) Grain 6.01 %
      2.00 lb Munich Malt – 10L (10.0 SRM) Grain 6.01 %
      2.00 lb White Wheat Malt (2.4 SRM) Grain 6.01 %
      0.65 lb Chocolate Malt (350.0 SRM) Grain 1.95 %
      0.65 lb Special B Malt (180.0 SRM) Grain 1.95 %
      2.00 oz Northern Brewer, .3 oz Tradition (120 min) Hops ? IBU
      1.00 oz US Fuggle (2 min) Hops ? IBU
      2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.01 %
  • I ended up with 11 gallons with an OG of 21 brix = 1.085.  I then split the batch into two 5 gallon corny kegs, fermented one with sour mix 1 and cascade apricot dregs, and hit the other with the roselare blend and ’09 drie fonteinen kriek dregs.
  • I am planning on racking on top of sour cherries in about six months and then blending and bottling after six more.  first things first though – the yeast needs to get going!  it has been almost three days and I have yet to see activity in the blowoff tubes.  I know these yeast blends take their time though, so I guess it’s time to RDWHAHB…