Author Topic: Duchesse de Bourgogne technique?  (Read 5299 times)

Offline nateo

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Re: Duchesse de Bourgogne technique?
« Reply #15 on: September 13, 2012, 08:08:27 AM »
I bottled the Red half of this a week ago. It's got a huge cherry nose, and nicely layered Brett/cherry flavor. It was nicely sour, but not crazy. Very "digestible," no back-sweetening necessary.

It really amazed me how good this beer could be in such a short amount of time. I'll be interested to see how it evolves over time, but at this point, I'm skeptical of the benefits of aging this beer for a long time. But, if the bottles I drink a year from now are better, I'll be the first to admit I was wrong.
In der Kürze liegt die Würze.

Offline erockrph

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Re: Duchesse de Bourgogne technique?
« Reply #16 on: September 13, 2012, 09:13:06 AM »
Did you end up dry hopping this as planned? I've been curious how dry-hops work in a sour, and now that I've had a chance to brew with Nelson Sauvin I can really picture that distinct white wine aroma pairing very well in a Flanders.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline nateo

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Re: Duchesse de Bourgogne technique?
« Reply #17 on: September 13, 2012, 11:54:59 AM »
I'll be wet hopping the pale half. I'm saving my dry hops for something else. Sorry if that wasn't clear. Here was my process.

Step 1: Mash 40L of pale wort,
Step 2: sour 20L, don't sour 20L (lacto).
Step 3: Divide non-sour wort in half
Step 4: Leave one 10L pale (pale)
Step 5: To the other 10L of non-sour wort, add candi syrup and special B. (red)
Step 6: Pitch B. lambicus and K1V1116 into non-sour pale
Step 7: Pitch B. lambicus and BM45 into non-sour red.
Step 8: post-ferment, post-souring, blend sour 20L with the non-sour 10Ls (to taste).
Step 9: Age on oak (don't remember how much, off the top of my head)
Step 10: Bottle red

Step 11: Waiting on order of wet citra hops to be added to pale.
In der Kürze liegt die Würze.