Belgian wheat (DeDolle)
Brettanomyces lambicus Wyeast
Brettanomyces sp. Rodenbach Foederbier
RF1 Rodenbach Foederbier
Pediococcus sp. Rodenbach Foederbier
Brettanomyces sp. Ongefilterd Palm
Brettanomyces sp. New Belgium La Folie
LF1 New Belgium La Folie
LF2 New Belgium La Folie
Lactobacillus delbrueckii Wyeast
ah AlB's famed Rodenbug Blend. A mixture of yeast and bacteria from the highest pedigree; blended in a ratio perfect for sour flanders type beers.
about 20mins after pulling it out of the fridge
Waiting on a list and repaying AlB in sour beers seems to be the norm. So I'm feeling very grateful, as well as a little guilty, for having brewed 2 beers from Sean's original pitch of this blend.
The first beer brewed was a Flanders Red ale recipe straight from the back of Wild Brews ( a wonderful book by Jeff Sparrows). This was also the second collaboration brew between myself and Sean. The brew day went down with out a hitch, except for us forgetting to add the tritcale until 70 minutes into the mash. All in all it was no big deal, it converted, and even if it didnt the bugs would eat through that starch like a pack of starvin' Irishmen.
The recipe is as follows:
Flanders Red. Brewed on 1/30/10
*** damn you Sean! and your non percentaging self
After racking this beer into a corny keg for bulk storage, Sean was kind enough to let me keep a small pitch of the now 3rd generation rodenbug pitch. Into the fridge went the yeast and off to vacation I went; now 1 month later Ive finally gotten around to brewing a beer with my pitch.
Over vacation, Quinn and I did some brainstorming over what we wanted our sour beer to be. I knew that I wanted this one to be different from the other sours I've done by having a malt complexity in the finished product. Quinn wanted a sour beer that would get a fair amount of it's sourness from malic or citric acid a la Consecration or even more recently Supplication. After toying around with making a biscuit bomb as a base beer, I reconsidered and settled on making Tomme Arthur's Lost and Found Dubbel as our target base beer. If you have never had this beer, it could best be described as over the top: a blend of many very flavorful malts that that coalesce into a bready raisiny/plummy whole. Anyways, I thought this over-the-top base would still shine through a bit after being soured. *
This summer, Quinn and I hope to source some fruit to freeze or use immediately in this brew. I'm thinking raspberries or possibly cherries. (Quinn's coworker's grandpa own a cherry farm: "Quinn see if we can get schaarbeek cherries!")
Anyways the recipe is as follows:
Quinns Birthday Beer
65% Belgian Pale
4% German munich
8% Special B
09' US Fuggles 4.1%AA
- 2 oz @ 60 min