As I get closer to brewing a 5 gallon bug starter for the barrel project I have planned with my Barrel of Monkey Brewers (or BOMB) friends, I brewed a medium strength Belgian today for the second generation of my Roselare slurry. The blend was originally pitched into a Grisette wort. Although Ive heard that Roselare blend takes a couple generations to get sour, I have to admit I was hoping for at least a little something. I tasted a hydrometer sample while racking the Grisette to secondary and it tasted mostly malty so far. I guess I got spoiled by AlB's (of the Burgundian Babble Belt) Bugfarm blend I used last winter. Luckily I have 2 vials of his Bugfarm4 belnd waiting to be used! Anyway, I'm hoping this latest batch gets a bit more character quicker from the bugs. We'll see!
Grand Cru
brewed on: 10/4/2010
OG: 1.061 (I was shooting for 1.064, but subbed in an equal amount of honey for table sugar, and didn't boil down quite as far as I expected.)
IBUs: 23 IBUs
mash temp: 150F
mash:
11 lbs. Belgian pale malt
5 oz. Carastan
3 oz. pale chocolate malt
other fermentables:
1 lb. honey (dissolved in 1 c. of boiling water on the stove, then added at 30 minutes.)
Hops:
2 oz Styrian Goldings @ 3.5% - 60 minutes
0.7 oz. UK Kent Goldings @ 5% - 2 minutes
Yeast:
2nd generation Roselare
This slurry was seriously ready to go. After pitching, the airlock was showing bubbles in under an hour and now, 5 hours later it is some of the most intense airlock activity I've seen!
10/19/10 - Racked to secondary. SG: 1.010
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