Funky Cherry Bourbon Belgian Strong Dark
Malt:
5lbs: Belgian Pils
3lbs: Light Munich
2lbs: Marris Otter
.25lb: Muscavado Sugar
2lbs: #1 Dark Candi Sugar from Dark Candi Inc.
.5lb: Amber Candi Sugar from Dark Candi Inc.
10oz: Belgian Caramunich
10oz: Belgian Aromatic
3oz: Chocolate Malt
Hops:
2oz: Styrian Goldings 3.5aa @90min
.5oz: Amarillo 7.0aa @KO
Misc:
Whirlfloc @15min
1 oz Oak Chips soaked in Bourbon in Secondary
4lbs: Sweet Cherries (48 days) in Secondary
Target OG: 1.080
Target FG: 1.010
IBU: ~30
Efficiency:
Actual OG: 1.080
Actual FG: 1.009
Apparent Attenuation: ??
ABV: 9.5%
ABW: 7.4%
Yeast:
White Labs Belgian Style Blend (WLP575)
White Labs Brettanomyces claussenii (WLP645)
Hopville Recipe
Update 11.21.2009: Brewday is now over and I think everything came out really well. I think there is no cure for my crappy efficiency, but I still came out ok I think. I upped the amount of dark candi sugar I was using and I forgot to buy some Muscavado so I used the rest I had left over from another beer. Beer has a while to go before its drinkable.
Update 11.24.2009: Took out of carboy cooler which was fermenting the beer around 60 degrees for 2 days and it's now up to room temp. I am thinking about getting a heating pad to help raise it above 70 to help generate some esters. I am going away for Thanksgiving so I will rack everything over to oak and cherries when I get back.
Update 11.24.2009: Took out of carboy cooler which was fermenting the beer around 60 degrees for 2 days and it's now up to room temp. I am thinking about getting a heating pad to help raise it above 70 to help generate some esters. I am going away for Thanksgiving so I will rack everything over to oak and cherries when I get back.
Update 11.29.2009: Back from being away for Thanksgiving and took a beer reading. Beer is at 1.014 (8.8% abv, 81.5% AA) which was a bit lower than I was hoping. I was shooting for ~1.020. Hopefully the beer is not too high for the BrettC to take. So I went ahead and made a starter for the BrettC. I will rack the beer over to the cherries and oak chips this week.
Update 12.3.2009: Starter of BrettC and Orval dregs have not started up yet. Im guessing that it just takes a while. I am thinking about moving the beer over to the cherries and oak early and then add the starter in. I will give it a few more days I think though.
Update 12.5.2009: Racked over the BSD to secondary with 4 lbs of cherries and 1oz of oak chips that had been soaked in Wild Turkey for about 10 months and the BrettC+Orval Dregs starter. I wanted to try and do 6 lbs of cherries but it just seemed too much and the carboy was quite full anyway with 4 lbs. I expect there to be some re-fermentation, and some blow off. I will let this sit for a while (a month or so) before racking over to tertiary for some long term aging.
Update 1.7.2010: Beer smells just great right now. I am waiting till 1/20 to rack off the beer to tertiary, that should put me around 40 days on the oak and cherries.
Update 1.21.2010: After 45 days in secondary with Cherries and Oak, I moved to Tertiary for about 6 more months of aging/souring. Beer smelled really tart, but tasted funky with a hint of cherries and a little bit of oak in the finish. Beer seems a tad boozy on the finish as well, but not cloying, boozy in a good way. Looks like some fermentation too place as the beer is now 1.012 SG (~9.1abv). I dont know if I will get any further fermentation in tertiary or not due to the high ABV at this point. Either way it wont hurt it being there for 6 months. Just need to figure out how to bottle it later this year.
Update 2.16.2010: One thing I want to add is that I did add some Jolly Pumpkin dregs into my secondary starter with the BrettC and Orval dregs. The Jolly Pumpkin beer was their Noel De Calabaza. I figure since it is a BSD type beer that maybe the wild yeast will ad some kind of complexity to my beer. I just hope it doesn't get too vinegary, which I don't think it will especially with the high ABV.
Update 3.19.2010: Took a sample of the BSD and I don't really know what to think. It's down to 1.010 now, but I think some more time is needed. Also I am looking at getting a heating pad on it soon to ramp up the temp to the mid 80's in hopes to get some extra funk/sourness into the beer.
Update 4.12.2010: Racked the beer over to a keg. Beer is down to 1.009 and all activity has seemed to stopped now. Im sure I could get it down lower, but no need. I think the beer is where it's going to be at. I think next time I will try to add more wild yeast or use BrettB instead of BrettC. Also I think my vile of BrettC was dead. All the "sourness" that is in this beer, is from the Orval and Jolly Pumpkin dregs I just threw in. At 9.5% abv I think that the yeast just couldn't handle it and just stopped. A few months in a the keg should do it some good. Carbed up to ~3.0 levels of CO2. 21 psi @ 45deg F.
Update 12.3.2009: Starter of BrettC and Orval dregs have not started up yet. Im guessing that it just takes a while. I am thinking about moving the beer over to the cherries and oak early and then add the starter in. I will give it a few more days I think though.
Update 12.5.2009: Racked over the BSD to secondary with 4 lbs of cherries and 1oz of oak chips that had been soaked in Wild Turkey for about 10 months and the BrettC+Orval Dregs starter. I wanted to try and do 6 lbs of cherries but it just seemed too much and the carboy was quite full anyway with 4 lbs. I expect there to be some re-fermentation, and some blow off. I will let this sit for a while (a month or so) before racking over to tertiary for some long term aging.
Update 1.7.2010: Beer smells just great right now. I am waiting till 1/20 to rack off the beer to tertiary, that should put me around 40 days on the oak and cherries.
Update 1.21.2010: After 45 days in secondary with Cherries and Oak, I moved to Tertiary for about 6 more months of aging/souring. Beer smelled really tart, but tasted funky with a hint of cherries and a little bit of oak in the finish. Beer seems a tad boozy on the finish as well, but not cloying, boozy in a good way. Looks like some fermentation too place as the beer is now 1.012 SG (~9.1abv). I dont know if I will get any further fermentation in tertiary or not due to the high ABV at this point. Either way it wont hurt it being there for 6 months. Just need to figure out how to bottle it later this year.
Update 2.16.2010: One thing I want to add is that I did add some Jolly Pumpkin dregs into my secondary starter with the BrettC and Orval dregs. The Jolly Pumpkin beer was their Noel De Calabaza. I figure since it is a BSD type beer that maybe the wild yeast will ad some kind of complexity to my beer. I just hope it doesn't get too vinegary, which I don't think it will especially with the high ABV.
Update 3.19.2010: Took a sample of the BSD and I don't really know what to think. It's down to 1.010 now, but I think some more time is needed. Also I am looking at getting a heating pad on it soon to ramp up the temp to the mid 80's in hopes to get some extra funk/sourness into the beer.
Update 4.12.2010: Racked the beer over to a keg. Beer is down to 1.009 and all activity has seemed to stopped now. Im sure I could get it down lower, but no need. I think the beer is where it's going to be at. I think next time I will try to add more wild yeast or use BrettB instead of BrettC. Also I think my vile of BrettC was dead. All the "sourness" that is in this beer, is from the Orval and Jolly Pumpkin dregs I just threw in. At 9.5% abv I think that the yeast just couldn't handle it and just stopped. A few months in a the keg should do it some good. Carbed up to ~3.0 levels of CO2. 21 psi @ 45deg F.
Update 6.14.2010: Update 6.14.2010: Scored a 39.5 and placed 3rd in this years Brewmasters Open. Scoresheet
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