Imagine if there was a sort of chart with all the days of the year listed in order. Now imagine that you could plan future events and then note these events on this list of days. Sounds great doesn’t it? Well, much to my surprise this magical list already exists and there is even one hanging on the wall in my kitchen! All, joking aside, I am trying to get over my fear/lack of planning. Last year I had a serious problem of having to ditch brewing and barbecuing days because they weren’t planned far enough ahead for life to comply. It seems to be going better now. In fact I just had a brewday this past Sunday, and there is a serious pork smoking session planned in a couple weeks, and the next brewday is planned in March.
If it walks like a duck, talks like a duck, but smells a bit funky, then it must be the Ugly Duckling American Sour. Sunday’s brewday was another venture into sour beers. A funky and tart sessionable beer with citrus hop notes. Well, that is the idea anyways.
There are several ways to get lactic tartness in your brew (Lactobacilus, pediococcus, sour mash, pure lactic acid) but I decided to try something simple I had heard about from a few pro-brewers, a relatively high percentage of Acidulated Malt (or Acid Malt). This malt is a Reinheitsgebot way of controlling your mash pH but using higher ammounts will also give you some lactic flavor (see this link for some more info.. scroll down to “Berliner Weisse from Weyermann Acidulated Malt”). It won’t be as complex a lactic character as some other methods, but for what I want in this beer it should be good. Especially when considering this will be a 100% brett fermented beer. Oh, and brett favors a lowered pH to do its thing, so win win.
Ugly Duckling American Sour:
- Wort volume after boil : 20 liters
- OG: 1.048
- Expected FG: 1.010 – 1.012?
- Expected ABV: 4.8% – 5%
- Expected IBU: the math says 36 but with mash hopping my experience says it will seem lower
- Expected color: 11 EBC (4.6 SRM)
- mash efficiency: 76%
- Boil duration: 60 minutes
- 56.5% Pale – 2.2kg (4.85 lb.)
- 30.5% Munich – 1.2kg (2.65 lb.)
- 9% Acid malt – 350g (.77 lb.)
- 4% flaked oats – 160g (.35 lb.)
- 35g (1.2 oz) Amarillo – mash hop
No kettle additions. After aging for a while I will dry hop this with more Amarillo.
- single infusion mash at 67C (153F) for 60 minutes
- Wyeast 5112 Brettanomyces Bruxellensis
Ugly Duckling was also a bit of a process re-working for me. Over the years I have tried playing with my process to raise efficiency, cut time, or just look cool. In the end I wasn’t happy with the stuck or slow sparges, the running around and the extra worry. This time I re-evaluated my technique. I even turned back the adjustment on my grain mill a bit. In return I had a great brew day! It was very easy and relaxed and I was even able to pull off a brew in less time than before. My efficiency was slightly lower (76% instead of 80%), but I was expecting that.
February 13th 2011 – brewed: Brew day went very well. It was perhaps my most relaxed brew day to date.
March 15th 2011 – racked this over to secondary so it can age a while before dry-hopping. It was sitting at 1.010 SG. I’m finding these all brett beers are best after about 5 months or so.
July 17th 2011 – dry hopped this beer with 30g Amarillo whole leaf hops. The aroma before dry hopping was quite funky. Good barn-yardy notes!
July 29th 2011 – The duck is in the bottle! FG went a bit lower than expected 1.006! Bottled 17 liters (damn dry hops soaked up my beer) primed to get me 2.7 vol CO2 carbonation. Beer is tasting quite nice. Big orange notes. A good lactic sourness with big fruity brett and amarillo all combining to a sort of orange and lemon juice combo.