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Started By
Message
re: Homebrewing: Official Recipe Thread (All-Grain & Extract)
Posted on 1/3/14 at 9:38 am to LoneStarTiger
Posted on 1/3/14 at 9:38 am to LoneStarTiger
Leopold's Darkness
Sour stout similar to Tart of Darkness from the Bruery.
Recipe base on 70% Mash Efficiency
OG: 1.057
ABV: 5.6%
SRM: 38
IBU: 4
Mash @ 158 F
Grain
10 lbs Two Row
1 lb Crystal 60L
1 lb Flaked Oats
8 oz Black Roasted Barley
6 oz Chocolate Malt
Hops
0.5 oz Czech Saaz @ 60
Yeast
1 package wyeast roeselare
Do not make a starter when using sour blend packs
Allow beer to ferment until desired level of sourness is reached, for me this was about 6 months.
Once you are satisfied with the level of sourness in the beer add 3 oz of medium toast oak cubes soaked in bourbon. Leave on oak until desired level of oak character has been reached.
The Wyeast Roeselare blend contains two strains of Brettanomyces , Lactobacillus, and Pediococcus. Be careful if you are planning on bottling this one since the Brett will keep working on the sugars long after you think it's 'finished.'
Sour stout similar to Tart of Darkness from the Bruery.
Recipe base on 70% Mash Efficiency
OG: 1.057
ABV: 5.6%
SRM: 38
IBU: 4
Mash @ 158 F
Grain
10 lbs Two Row
1 lb Crystal 60L
1 lb Flaked Oats
8 oz Black Roasted Barley
6 oz Chocolate Malt
Hops
0.5 oz Czech Saaz @ 60
Yeast
1 package wyeast roeselare
Do not make a starter when using sour blend packs
Allow beer to ferment until desired level of sourness is reached, for me this was about 6 months.
Once you are satisfied with the level of sourness in the beer add 3 oz of medium toast oak cubes soaked in bourbon. Leave on oak until desired level of oak character has been reached.
The Wyeast Roeselare blend contains two strains of Brettanomyces , Lactobacillus, and Pediococcus. Be careful if you are planning on bottling this one since the Brett will keep working on the sugars long after you think it's 'finished.'
2
Posted on 1/3/14 at 10:27 am to LSUGrad00
quote:
Sour stout similar to Tart of Darkness from the Bruery.
Very cool. May be time to brew another stout for us.
Can't believe we only have one or two IPAs in this list so far though.
Posted on 2/11/14 at 1:35 pm to LSUGrad00
quote:
Leopold's Darkness Sour stout similar to Tart of Darkness from the Bruery.
Just saw this had been posted. I have a Tart of Darkness clone with this grain bill going right now. I used maybe 1/2 ounce of aged Crystal. I drained it directly into my whiskey barrel as I had read Bruery does the entire fermentation in single barrels. I probably won't be able to keep it there the whole time as surface area would over-oak it. I'll eventually transfer it to a secondary.
Got a question about yours. How long did the bulk of your fermentation last and at what temp did you ferment at? This is my first time using this blend. I've had it at about 66 degrees. it started a little slow, but then got going. After a week it was down to about 1.030 or so. A week later it was only down to 1.025. It's been maybe 2 more weeks, but I haven't checked it again. I mashed at 158, so I'm guessing that's why I have the slow crawl going as the pedio, brett, and lacto start chomping their way through it.
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