Extract Sour Brown Base by DeWayne Schaaf - Beer Recipe - Brewer's Friend

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Extract Sour Brown Base by DeWayne Schaaf

172 calories 9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: sofroglo
Calories: 172 calories (Per 12oz)
Carbs: 9 g (Per 12oz)
Created: Monday December 31st 2018
1.054
1.001
7.0%
16.7
15.1
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Dry Malt Extract - Extra Light15 lb Dry Malt Extract - Extra Light 41.7 2 69%
2 lb Spelt Malt (DE)2 lb Spelt Malt (DE) 36.8 2 9.2%
1 lb Golden Naked Oats (UK)1 lb Golden Naked Oats (UK) 32.8 10 4.6%
1 lb Acidulated Malt (DE)1 lb Acidulated Malt (DE) 26.8 3 4.6%
1 lb Dark Crystal 80L (UK)1 lb Dark Crystal 80L (UK) 32.8 80 4.6%
1 lb Honey Malt (CA)1 lb Honey Malt (CA) 36.8 25 4.6%
8 oz Midnight Wheat Malt (US)8 oz Midnight Wheat Malt (US) 32.8 550 2.3%
4 oz Special Roast (US)4 oz Special Roast (US) 32.8 50 1.1%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Opal (DE)3 oz Opal (DE) Hops Leaf/Whole 5.3 Boil 60 min 16.68 100%
3 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Omega "Bring on da Funk" Brett Blend and Bootleg Biology Solera Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.61 gal (66.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.61 gal (18.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.06 gal (52.24 qt). Suggest reducing initial water volume to 11.64 gal (46.56 qt) and adding 1.06 gal (4.24 qt) sparge/top-off. 12.7 50.8  
Heat water added to kettle (equipment estimates 15.81 g | 63.2 qt) 12.7 50.8  
Mash volume with grains (equipment estimates 15.81 g | 63.2 qt) 13.06 52.2  
Grain absorption losses (steeping) -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.36 5.5  
Pre boil volume (equipment estimates 16.61 g | 66.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 15 60  
Going into fermentor 15 60  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 12.7 50.8
Equipment Profile Used: System Default
 
Notes



I have had great results using Abbey strains with this in combination with a few different bretts and blends. The bretts that work best in this base would be the "funk" driven yeasts such as Omega Bring on the Funk, Bootleg Biology Funk Weapon #1, Wyeast Brett Brux, Wyeast Brett L, and a long aged BSI Drie. Co-pitching with lacto brevis will give you a firm acidity (not overly sour) in 4-6 months.

I'm planning on brewing this up again soon with some ester heavy british strains.

So far all of my batches with this have been without fruit, but darker fruits such as cherries (1.5 lb per gallon) and even raspberries (2 lb per gallon) would pair up quite well with it This base is great for a quick afternoon brew with a fair amount of malt character in the finished product.

Update: https://www.facebook.com/photo.php?fbid=10204990801729641&set=pcb.1354003014627909&type=3&theater

This version turned out fantastic. Oloroso Sherry, Oak, Tart and Sweet Cherries, and Tart Cherry Juice have really rounded this beer out. The ph at bottling was 3.55.

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  • Last Updated: 2019-01-02 00:20 UTC