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Sour Belgian Blond - All Grain Beer Brewing Kit (5 Gallons)
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Pre-Milled: 
Description

 

(Makes 5 Gallons) Brewed for the first time in 2010 in our parking lot at the annual July 15th Showroom Sale, we decided to experiment with another sour. This Belgian Style Blonde, destined for a Brettanomyces fermentation was born! On a whim, the boys decided to have fun with it and add 1lb of California Golden Raisins per 5 gallons with the second dose of Brettanomyces. The sugars in the raisins ferment out completely and seem to be an excellent source of food for our ‘lil wild buddy's. The end result: A classic lambic that is as mild or as wild as you make it!

This is a great base recipe for a Belgian Style Blonde Ale. Great body and mouthfeel balanced with a funky delicious sour edge. So have fun with this Lambic Recipe and make it your own!

Tip: Patience, patience, patience. If brewing All-Grain, try mashing higher for some added body. (We recommend 156F.) Brettanomyces loves oxygen just as much, or maybe more than Saccharomyces spread the love! Use restraint with these critters, don’t add the whole kitchen sink. Experiment with one to two cultures per batch, at intervals, and preferably with a small amount of a new food source. Patience. CA Golden Raisins are an excellent food source! (ahem, hint hint!) Brettanomyces loves oxygen just as much, or maybe more than Saccharomyces so spread the love! Don’t disturb the fermentation vessel while the pellicle is formed. The pellicle provides protection from excessive oxidation over the long aging time. Patience. Use excellent sanitary methods when working with our wild lil buddy’s to ensure a clean brewhouse. Try adding any local fruit as a food source for the bugs and wild yeasts. They love it! Patience!

Please Note: Kit does not include raisins. We recommend California Golden Raisins.

Our recipe kits DO NOT include grain bags or yeast. The recommended yeast(s) can be found below. All grains will come milled.

 

ABV %6.5
IBU8
SRM5
Beer StyleSpecialty
Ready to Drink Within8+ Weeks
Alcohol ContentMedium (5-7%)
BitternessLow (10-25ibu)
Fermentation Temp Range64-72
Brewing MethodAll Grain
Pre-MilledY
Community Q&A

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Never made a sour. Something new to me!
James S on Jan 13, 2018
Never made a sour. Something new to me!
James S on Jan 13, 2018
What yeasts to you recommend, and when do you add the raisins? are there intervals for each?
Harvey Maute on Jan 3, 2018
BEST ANSWER: when I am brewing a sour I typically add my Saccharomyces and Lacto-basillus together at the start of fermentation, I add bret when I rack to secondary and add any fruit 1-2 months before bottling. I have not brewed this beer before, but have made several sours, all good, but also long fermentation times, usually 2-3 years in secondary. I like old school, makes for more character and depth than the kettle soured and other forms of quick souring. Hope this helps
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