14.6 lbs Pilsner Malt
0.7 lbs Carafa II Malt
0.6 lbs CaraWheat Malt
0.4 lbs Special B Malt
0.5 lbs Blackened Raisins (o min)
Omega Biere de Garde
Omega Lactobacillus blend
0.5 oz Amarillo (first wort)
0.5 oz Citra (first wort)
Zest of one orange (o min)
3 Vanilla Beans
Mash Schedule: 20 min protein rest @ 132 degrees F, 90 min sacch rest @ 152 degrees F, 15 min mash out at 172 degrees F.
90 min boil.
This recipe was taken from American Sour Beers by Michael Tonsmeire with a couple of modifications. You can also find the recipe here that I got some information about blackening raisins and is pretty much what is in Tonsmeire’s book. I realized on brew day that I only had 0.5 oz of Amarillo hops around. Oops! So I started smelling all the other partially used packets of hops and the Citra smelled the most similar. Also I’m trying Omega yeast and lacto for the first time.
I made a yeast starter a couple days before brew day as I had the Omega lacto shipped and I always worry that shipping conditions will result in all the yeast and bacteria being dead. Well I’m not sure what is going on here, but the lacto seems to be alive. Or something is anyhow and it smells sour, so I used it.
This was my first time doing a step infusion mash, which made me nervous, but ended up not being a big deal. I did find out that my stove cannot heat up water fast enough during the 20 min protein rest though, so I’ll need to heat all the water before I start or use an outdoor burner. I ended up getting out the outdoor burner to get the water boiling in time for the protein rest to be done and to start the saccharification rest.
While brewing, I blackened the raisins in a dry iron skillet for a while and then added Bruery Terreux Yumberry beer that I had in the fridge already open and cooked the beer down. Then I put the raisins in a blender and tried to puree. I eventually got them nice and mushy, but the food processor is probably the way to go.
This was also the first time I did a first wort hops addition. Had to look up what it meant. So when I started draining off the wort from the mash I added the hops into the kettle with the first runnings. At flame out after a 90 min boil I added in the raisins and orange zest. Then I wrapped the kettle in plastic wrap and let the wort cool down overnight. The next day I siphoned into the carboy and pitched the lacto starter as well as the yeast. Good activity later in the day.
Question for all of you: when I transferred the wort to the carboy, a I think a lot of the raisins and orange zest were probably left behind in the bottom of the kettle. Should I have poured that into the carboy with the rest of the wort? The siphon clogged up with the raisin puree, so I don’t know how much actually got into the carboy. I guess I’ll taste it in a week or so and see if I can taste the orange or raisins. If not, perhaps I added them again at some step down the line.
I plan to add the vanilla beans not long before I bottle and will probably add wood cubes soaked in some type of alcohol when I transfer to the secondary. As I was brewing I was messaging with some friends and one of them found it funny I was being so imprecise considering I’m a scientist and asked if she could provide the description of the beer for the label. Here’s what she came up with: “Sour dark saison with orange, blackened raisins and vanilla, soaked with some random wood chips, maybe some dog dander, soaked in random booze, at some time unknown.”
I’m looking forward to seeing how this beer turns out. I am partial to letting the lacto run for a while before pitching the yeast, but the Mad Fermentationist usually pitches them together, so I figured I’d follow suit. I’ll probably toss in some bottle dregs along the way as well. Been thinking I probably should’ve been adding dregs to the other beers I’m letting sit for long periods so they continue to sour and develop more flavor.