Provided to us, to provide to you, The Bruery (Orange County, CA) has added the newest recipe to the Brewmaster Series of ingredient kits!
Background: MoreBeer! has a small beer fridge in our Concord, CA location. We try to order different beers every week, to allow our customers something new to try while they're in the shop browsing or purchasing equipment and ingredients for their next brew. We recently received "Tart of Darkness" from The Bruery. Nobody here had tried it before, so we opened a bottle to split amongst numerous employees. Within a few sips, the two cases we received had been completely purchased by employees - sorry Concord customers! We instantly got in contact with The Bruery, and being from a homebrewing background, they agreed to work with us on the recipe!
Their Tart of Darkness sour stout is the perfect blend of roasty, sweet, tart, and smooth. From the second it hits your palate, to the satisfying "ahhhh" after taking a sip, this is a beer that will leave you wanting another every time! A great beer for those that already love sours, or for those just getting into sours!
The Bruery's suggested brewing/fermentation schedule:
-Mash between 156F - 158F
-Ferment with Wyeast Roeselare Blend (WY3763)
Estimated Original Gravity: 1.053 - 1.058
Estimated SRM: 36-38
Estimated ABV: 5.6%
Suggested Fermentation Temperature: 65F - 68F (With Wyeast Roeselare - WY3763).
This kit can take between 6-12 months to finish, depending on your personal preference on how sour it should be.
To learn more about The Bruery, checkout their website at:
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
|Ready to Drink Within||8+ Weeks|
|Alcohol Content||Medium (5-7%)|
|Fermentation Temp Range||64-72|
|Brewing Method||All Grain|