Extract Sour Brown Base by DeWayne Schaaf Beer Recipe | Partial Mash Flanders Red Ale by Milk The Funk | Brewer's Friend
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Extract Sour Brown Base by DeWayne Schaaf

172 calories 9 g 12 oz
Beer Stats
Method: Partial Mash
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: sofroglo
Calories: 172 calories (Per 12oz)
Carbs: 9 g (Per 12oz)
Created: Monday December 31st 2018
1.054
1.001
7.0%
16.7
15.1
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Dry Malt Extract - Extra Light15 lb Dry Malt Extract - Extra Light 41.7 2 69%
2 lb Spelt Malt (DE)2 lb Spelt Malt (DE) 36.8 2 9.2%
1 lb Golden Naked Oats (UK)1 lb Golden Naked Oats (UK) 32.8 10 4.6%
1 lb Acidulated Malt (DE)1 lb Acidulated Malt (DE) 26.8 3 4.6%
1 lb Dark Crystal 80L (UK)1 lb Dark Crystal 80L (UK) 32.8 80 4.6%
1 lb Honey Malt (CA)1 lb Honey Malt (CA) 36.8 25 4.6%
8 oz Midnight Wheat Malt (US)8 oz Midnight Wheat Malt (US) 32.8 550 2.3%
4 oz Special Roast (US)4 oz Special Roast (US) 32.8 50 1.1%
21.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Opal (DE)3 oz Opal (DE) Hops Leaf/Whole 5.3 Boil 60 min 16.68 100%
3 oz / 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Omega "Bring on da Funk" Brett Blend and Bootleg Biology Solera Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes



I have had great results using Abbey strains with this in combination with a few different bretts and blends. The bretts that work best in this base would be the "funk" driven yeasts such as Omega Bring on the Funk, Bootleg Biology Funk Weapon #1, Wyeast Brett Brux, Wyeast Brett L, and a long aged BSI Drie. Co-pitching with lacto brevis will give you a firm acidity (not overly sour) in 4-6 months.

I'm planning on brewing this up again soon with some ester heavy british strains.

So far all of my batches with this have been without fruit, but darker fruits such as cherries (1.5 lb per gallon) and even raspberries (2 lb per gallon) would pair up quite well with it This base is great for a quick afternoon brew with a fair amount of malt character in the finished product.

Update: https://www.facebook.com/photo.php?fbid=10204990801729641&set=pcb.1354003014627909&type=3&theater

This version turned out fantastic. Oloroso Sherry, Oak, Tart and Sweet Cherries, and Tart Cherry Juice have really rounded this beer out. The ph at bottling was 3.55.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-01-02 00:20 UTC
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