Yields 15 liters à 1.090.
Boil for 90’
20 IBU of EKG @ t-60’
5 IBU of EKG @ t-15’
30 g of dried heather tips @ t-15’
.5 g of gale @ t-15’
2-3 bay leaves @ t-15’
then dilute back to 1.090.
Ferment cool (18°C - 64F) with Safale S-04
Possibly drygale in secondary.
I realise 11% of peated malt is polarising and maybe a stupid thing to do. As are the herbal additions. Convince me
This is wort 2 from the batch sparge, but instead of just collecting second runnings, I’m remashing with an extra kilo of wheat malt and a kilo of flaked oats. This will bring my pre-boil OG from 1.054 to about 1.067, giving me ample armspace for dilution.
Boil for 70’
8 IBU of saaz @ t-60’
Depending on delivery of my [urlhttp://www.theyeastbay.com/wild-yeast-and-bacteria-products/melange]lacto-blend[/url], ferment etiher with safale S-33 first, then with lacto-blend, or skip the s-33 altogther.
Ferment at room temp either way.
Rack onto fruit as soon as I’ve decided on which fruit that might become.
Add oak cubes soaked in Pinot Noir.
Forget about it for a year or so.
less a wee heavy now than a gruit. not a bad thing but in the name of a drinker knowing what to expect when they take a sip. If someone hands me a beer and says here’s a wee heavy I will expect something different than what you propose. If, on the other hand, you say here’s a peated gruit you’ll get MY tremulous okaaaay. But at least I’ll know what to expect.
Here are my concerns about the remash. You may be diluting the enyzmes from 1 kg of wheat malt too much in the remash to breakdown the 1 kg of flaked oats. My gut instinct here is to boil the flaked oats first with enough water for the side mash, let cool, then add 2 kg of wheat malt, mash and add this side mash to the existing mash (mash 1) with more water as necessary.
I’ve capped mash with a bit of wheat and some raw adjuncts in similar amounts in the past without issue. I think there is still a fair amount of enzyme available in the thick mash. also, I’m pretty sure wheat malt has similar diastatic power to barley.
Sound advice on the enzymes, but since that second brew is going to be a long slow sour, fermented with a a cocktail of Saccharo, Brett, Lacto and Pedio, my understanding is that it’s actually a good thing to have lots of “unfermentables” available. Lacto&Pedio, together with Sacch, will make short work of all the readily available sugars (of which I reckon I’ll have about 1.040 SG worth). Any complex sugars and starches are there for Brett to nibble on during the long slow days in the cellar.
Mike Tonsmeire seems to swear by this concept, so I thought I’d give it a shot.
Also, what morticaixavier said
I’m getting my bearings on the peated malt (clueless as to how many ppm it has). It may still turn out differently than my original recipe outlines.
I have a hard time imagining peat malt working well in a sour beer. Sour beer can have a mineral component to the flavor as the minerals in the water are more exposed by the dryness and acidity. I would be concerned that the iodine flavor of peat would come across as a very harsh mineral and salt flavor.
I clearly missed that the peat malt was going into a separate mash. The fear of a peated sour turned my stomach so quickly I could no longer read properly.
I got 12 liters of 1.090 wort for wort1 and 3 combined. 11% (est) peated malt did not make for an overly peaty result; my take on it is
it’s “lightly peated” whisky malt which is actually fairly mild
peat is a polarising ingredient. I’ve heard anything ranging from “shun the peat” to “go 100% peat”, all from respectable sources. I’m going with the latter and will one day brew a 100% peated beer. Just because.
I decided on a peaty scottish gruit approach after all, with 30g of EKG at t-60’, .5g of of sweet gale, 1 g of dired mugwort, 30g of dried heather and 4 bay leaves at t-15’. Wonderful. Really looking forward to tasting this. Bubbling gently away with S-33 at 18°C.
Wort2 (the second runnings sans peat) is just sparged instead of adding more malt and grains and re-mashing. Wort came out at 1.040. But thinnish and pretty damn dark because of the roasted barley. 10 IBU worth of saaz at t-60’, pitched 20 liter with a vial of Sour Mélange (The yeast Bay) and let sit at room temp. Not much happening here yet.
In time, this’ll see a big load of cherries, and some pinot-noir-infused oak.
Second time I’ve brewed parti-gyle/split-batch and I must say I like it. Takes only slightly longer than one batch and I get two beers out of it. A bit of planning ahead, and things work smoothly. Next time though, I will boost the gravity/body of the second runnings: just sparging makes for a pretty weak wort.
The peated Scottish gruit is neither very peaty, nor very gruity, and hardly Scottish. Turning out more like something Närke would come up with if they combined their “rustic Viking farm brew” approach to a mildly smoked imperial stout.
The mugwort impart a very interesting bitterness which I certainly will try to bring out more assertively in future brews. The other herbs seems to be blending in nicely; nothing jumps out but at the same time, it’s clear this is not just any beer.
Hardly any peat at all so either my threshold is quite high (something I know to be true for other polarising flavours) or else this lightly peated malt really is a kitten.
Black Sour Something is souring nicely. Had a bit of an E-coli smell after a week but that cleared up. It’s turning mildly sour, like a Flemish red. I added some oak chips (boiled for sanitation) and bunged it in the cellar where it will slumber for many months to come.
The Scottish gruit thing is all gone now. Interesting brew, which turned into an odd herbal stout-ish brew as time passed and the stash dwindled. Too much carb, in spite of low dosage of priming sugar. Not sure what happened there, but the beer was okay and interesting in spite of this.
The second runnings turned into very serviceable Flemish Oud Bruin sort of beer. I added raspberries and frozen pitted cherries for about 8 months.
Very dark, almost black, with reddish highlights and a pinkish head.
Very sour, with acetic acid noticeably present. Think single-foeder FOB à la Rodenbach Vintage in terms of sourness.
Very enjoyable. Uncarbed, the dark roast interfered a bit with the sourness and the fruit, but with mild carb, this turned into a lovely sour.
Since it was no longer black, I re-named to Old Sock’s Legacy, in honor of the master of sours himself.
