Flanders Brown Ale, July 25 2010

I'm not really into sour beer but this style, BJCP Category 17C. Flanders Brown Ale/Oud Bruin, seems to be a good compromise for this fall's club-only competition.  An Oud Bruin has a sour component but doesn't necessarily overpower the rest of the beer.  Balance between sweet malt and sour is the goal.  Based on readings, brettanomyces and other souring critters take time to sour a beer.  The Flanders that I brewed today is highly likely not going to be ready for the club-only sour competition this fall (I'll submit it anyway) but may have potential during AFC and NHC next year.  Many sours can take a year to develop.  As a first, there's lots to be learned about funky beer.

After harvesting at our hop farm yesterday, we stopped at Holiday Wine Cellar in Escondido to pick up some "research" for some upcoming brew sessions.  While there were a number of sours in stock, I couldn't find an exact match for an Oud Bruin or Flanders Brown Ale.  I think I picked up something close however, Ichtegem's Grand Cru, Flemish Red Ale, matured in oak barrels, Oud Bruin gerijpt in eiken vaten, 6.5% ABV.  The BeerAdvocate lists the style of Ichtegem's Grand Cru to be a Flanders Red Ale.  We'll sample this Monday.  Most likely, I'll give it a try and pass the rest over to Kara who loves sours.

Ichtegem's Grand Cru - an Oud Bruin matured in oak

Flanders Brown Ale, July 25 2010

5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9 lbs. German Pilsener
1.5 lbs. Vienna
1.5 lbs. Munich
1 lb. Red Wheat
0.75 lb. Crystal 20
0.5 lb. Caravienne
2 oz. Chocolate
2 oz. Black Roasted Barely

Single Infusion Mash 152°F

1 oz. Tettnanger 60 min.
0.3 oz. Spalt 60 min.
1 Whirlfloc tab 20 min.

White Labs WLP001 California Ale Yeast (vial to quick starter) Thanks, Kara!
White Labs WLP655 Belgian Sour Mix 1 added to secondary
WLP655 Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

OG: 1.072 @ 73°F
FG:
ABV:

With a grain bill this size, I thought I'd be nearing capacity.  Looks like room for a couple more L.B.s!

Update 8/6: Racked to secondary, current gravity is 1.0125.  Pitched the vial of WLP655 in the secondary.  I'm worried that WLP001 chewed away much of the sugar, not leaving a whole lot for the Belgian Sour Mix to chew on.
After brewing a barley wine today with 15 lbs. of grain and truly trying to keep the grain bed light and fluffy, it looks like this grain bed at 14.5 lbs. was a bit compressed.  I suppose it really depends on the type of malt and the thickness of the mash to determine how much grain a 5 gallon Rubbermaid Cooler can effectively hold.