Bruin Part 2: The Sour Experiment

This was intended to be used for
1)An experiment to see how sour I could make a wort
2)Try and mix with Bruin #1 to get a better final product

Brewer:	William Solomon		Email:	wsolomo1@nycap.rr.com
Beer:	Bruin Part 2: The Sour Experiment		Style:	Oud Bruin
Type:	Extract w/grain		Size:	2.5 gallons
Color:	33 HCU (~17 SRM)		Bitterness:	13 IBU
OG:	1.054		FG:	1.013
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Carbon Filter
Grain:	8 oz. Belgian aromatic 4 oz. American crystal 40L 1.5 oz. British chocolate
Steep:	Steep grains in 3 pints at 150F for 30 mints,. Sparge with 3 pints 180F.
Boil:	75 minutes	SG 1.067	2.0 gallons
	3.3 lb. Light malt extract
	1 tsp irish moss at 20 minutes
Hops:	.5 oz. Tettnanger (4.5% AA, 60 min.)
Yeast:	Starter from Hennepin dregs.
Log:	Steeped grains and added water to boil pot. Added liquid extract and stabilized at 135 F with a total of 1.5 gallons. Put in two jugs, added Lactobacillus acidopholous (health food store) and 2 oz crushed munich. Placed jugs in cooler and maintained at 120-135F. Very little change after 2 days. Added fresher acidopholus and 4 hours later ph dropped to 3.8 (started at 4.2). After 4 days total, evidence of small amount of wild fermentation in one jug, so it was time to boil the wort (kills lactobacillus and any wild yeast; ph still at 3.8) Cooled after boil, added water, pitech starter at 75F. Vigorous fermentation in 4 hours. Temp dropped to 72F for rest of ferment. Transfered to secondary and mixed with bruin #1. Added isinglass and poly clar to clarify.
Carbonation:	Used 7 oz for 6.5 gallons total for combined bruin 1 and 2. Conditioning at 75-78F in hopes of adding a little more flavor.
Tasting:	This half of the batch came out much better, but the hennepin still needs a little warmer temp to produce some of the extra flavor. Overall, try using this recipe as your basis and add: replace chocolate malt with about twice as much belgian special B, add more aromatic malt, and more time in secondary with more oak chips and add lactic acid at bottling. You can try using 50-100 ml of lactobacillus at bottling to sour, but I have yet to try this option.

Recipe posted 07/02/99.