23C - Oud Bruin

BJCP Style: 23C - Oud Bruin

Though the Gueuze was more of a Final Boss, this brew is truly the last on the BJCP list closing out the European Sour Ale section. 

Oud Bruin is the lesser known partner style to Flanders Red with a "deeper malt character" according to the BJCP style comparison. 

The full recipe is on BrewersFriend but here's the TL;DR

  • 2022-7-22: brew day
  • Malts: Munich I, Special B, Chocolate
  • Hops: [Magnum] (Styrian Goldings)
  • Yeast 1: Lallemand Köln
  • Yeast/Bacteria secondary: RR Beatification blend + brett
  • OG: 13.8°P
Grains: Munich, Special B, Chocolate 

Hops: Magnum for bittering and a late addition of Styrian Goldings

Mash complete

Leftover yeast from a recent Kölsch brew. The primary yeast will be so overpowered by the lacto and other bugs something neutral like this is fine here. 

Bag out. Heating up to boil

Floor Manager Steve sleeping on the job

And introducing the new Brewing Assistant: Leeloo Dallas Multipass (also sleeping on the job)!

FW hops in and boil is ON

Brew session beer

Into the fermenter

OG right on the numbers at 13.8°P. Expecting to finish around 6% ABV

Wort sample nice and clear with appropriate color for the style

Away we go

2022-8-12 (+22): Wild American kicked so the OB got transferred into the sour keg.


23E - Gueuze

BJCP Style: 23E - Gueuze

After about 5 years on with the BJCP project, this is the Final Boss: the Gueuze (not 100% accurate: I still have to do an Oud Bruin which will go on the same souring blend). This is supposed to be a blend of 1, 2, and 3 year lambics but I cheated and am using sequential batches of the Wild American mixed fermentation brew that has been going for over a year now. 

There is no recipe as I just mixed various amounts of all three batches together in a keg. If you want to see recipe, souring bugs, process, check the link above. 

This all went in a 6L keg which will go on the Impermanence (blended) spot in the keezer which is a shelf and can only hold up to a 10L keg. I'll package up half in top quality screw-top cans (Miller Light) and enjoy the rest form the tap. 

  • 2022-7-7: Assembled/Blended
  • Batch brew dates and amounts: 
    • Batch 1: 2021-3-31 (800ml; 13%)
    • Batch 2: 2021-9-1 (2L; 33%)
    • Batch 3: 2022-3-10 (3.2L; 53%)
  • Soured with: Russian River Beatification bottle dregs; (Brett added for batch 3)
  • 2022-7-17: Tapped
I wasn't sure how much pressure (if any) would have built up in the containers so they spent some time in the freezer first. All were fine and I didn't have any explosions.  

Out of the freezer and ready to go into the keg. The small can from 2021-9-21 did NOT keep well and once I noticed the distinct purple color of severe oxidation I dumped it. So there is only about 800ml of batch #1 in this blend. 

Most of the blend came from batch #3 which was just tapped and still. This worked great since I didn't have to deal with any foam issues. 

2022-7-18 (+11 from blending): Already clear and distinctly different from batch #3 which is on currently. There's a bit of nuttiness in the malt character which is interesting. 

2022-7-22 (+15 from blending): We don't skimp on packaging around here. Only the best. 


Parti-Gyle Tiny Beer AKA Hop Water

I got the idea for this from a Clawhammer Supply video where they took the spent grains from a regular beer, re-sparged and used the wort to make a hop water. Seemed worth a shot so I used my 100% Pilsner spent grain from making a Trappist Single. I got way more out of it than expected! 

Here's the TL;DR

  • 2022-6-22: brew day
  • Malt: Weyermann Pils (2nd runnings)
  • Hop: Galaxy (10g hop stand < 70°C)
  • Yeast: Lallemand Köln
  • OG: 3°P; FG 0.77°P; ABV: 1.2%
  • 2022-6-29: tapped
Bag of grains from the previous brew 

Sparged until I got 20L or so in the kettle

Left the chiller in there...

Tried adding some lemon juice but it didn't do anything for the pH. I'll try more next time.

Full boil probably not necessary so I held it at 82°C for 5 min before chilling.

added a bit of saved yeast (Lallemand Köln)

Hop stand with 10g of Galaxy at < 70°C

Got much more sugar out of those grains than expected. In the video they were suggesting 1.005 (1.3°P) starting gravity.... oops.

2022-6-29 (+7): Next time I'll wait 24hrs before trying to sample. This was just spitting out foam for the first 12hrs or so. 

Starting to calm down and pouring pretty good with much less foam. 

2022-6-30 (+8): Next day we have hoppy "Tiny Beer!" Taste is good - still a bit yeasty and cloudy but hopefully it will clear up in the next week or so. 

2022-7-6 (+14): Still cloudy but clearing up. No longer taste like yeast and there's no hop bite at all. This is rather pleasant to drink on. 


29B - Fruit and Spice Beer - Lime Gose

BJCP Style: 29B - Fruit and Spice Beer

This Gose has the standard coriander and salt additions (spice) along with some lime juice and a tequila tincture with lime zest (fruit). 

Full Recipe is on BrewersFriend but here's the TL;DR

  • 2022-5-25/26: brew days
  • Malts: Wheat and Pilsner about 50/50
  • Hop: Magnum
  • Sour funk: Yakult Probiotic Lacto (2 shots)
  • Yeast: K-97
  • OG: 11°P; FG: 3.8; ABV 3.8%
  • 2022-6-2 (+7): keg secondary; 30ml lactic acid added; lime tincture added
  • 2022-6-7 (+12): sample and gravity check: gravity went from 4.4 to 3.8 and this is still producing pressure. I'll give it a few more days. Tasting good, lots of limeade character and a slight tartness which might be fine - probably won't add more LA. I can even pick up some saltiness at this point. 
  • 2022-7-5 (+40): This carbed up and conditioned well but the stinky cheese smell never totally went away and remained off-putting. Too bad because the beer itself was quite tasty: slightly tart and loads of lime flavor - very much a limeade beer with a touch of salt. Next quick sour I do I'm going back to Philly Sour yeast and can adjust with Lactic Acid. Don't skip the sanitizing step before adding lacto, kids!
5lbs/2.2kg of wheat malt

All crushed up

The last gose I made wasn't very salty so I bumped it up from 18 to 25g. 
EDIT 6-3: this is still not noticeably salty like I think a gose should be. One brewer online suggested using 1.4g/L of salt which for my 24L batch should be about 34g. If (big if) I do another gose I'll try that. Or maybe shoot down the middle and go for 30g.  

starting mash temp

Took a break while the mash cooled to enjoy Kölsch Service up at Fritz brewing. Delicious!

There should have been an extra step here where the wort is boiled, then chilled before adding the lacto in order to keep out any unwanted bugs. I didn't do that so we'll see what happens....

How it started: looking somewhere between 5 and 6 which is pretty typical mash pH

Will hold at 45°C while the lacto does its thing

2022-5-26 (+1): lacto did things! and wow is it stinky!

How it's going: after soaking overnight, pH looking 4-ish... not low enough but it's got another few hours to go

12g of coriander to be added late in the boil

hmmm... still not low enough but it looks like this is all we're getting. Really wanted that block to get a bit darker and closer to 3 than stuck at 4-something. 

just a bit of Magnum

on with the boil and the gym sock/barf smell is finally fading. now it smells like cheese farts. 

Floor Manager Steve

Post boil and chill check with the digital pH meter. This thing is a piece of shit and should probably go in the trash. very unreliable and kept bouncing all over the place 

checking with some different strips. left is the gose wort, right is water. Pretty confusing - they both look like 4...

FG came out to 11 which is right on. 

about 18g of lime zest

added to a tincture with tequila

then juiced the limes and added about 200ml to the fermenter

away we go

2022-6-2 (+7): racked to keg secondary and adding things. This is the lime zest tincture in vodka after a week. smells limey!

strained and into the keg

sourness from the lacto bugs was... lacking. still in the 4+ pH range so I'm adding 1oz/30ml of LA to adjust. On a past brew, this worked well to bring a sour up to where it should be. 

Might need to hang out in there a while and properly mix but this is a reading after kegging and it's STILL too high. Taste is... eh.. still not sour enough. Can always add more later. 

FG came out rather high at 1.017/4.4°P. I'll check it in a week and see where it is. 

2022-6-8 (+13): Checked yesterday (see note in main section) and this was still building pressure. This morning I tightened down the spunding valve and it seems to be stable; could go on tap later today. 

2022-6-9 (+14): 24 hrs+ sample. Still has a hint of stinky cheese but the taste is ok. I'll give it some time to condition. Could be salvageable! 

2022-6-15 (+20): Mostly carbonated. Taste is good; like limeade with a hint of saltiness. Smell is... getting better. If I dump a couple of pours before sampling it's mostly gone so hopefully in another couple of weeks this will be cheese-free.