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Sour Belgian Blond - All Grain Beer Kit (Advanced)

Sour Belgian Blond - All Grain Beer Kit (Advanced)

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Pre-Milled: 
Description

(Makes 5 Gallons) Brewed for the first time in 2010 in our parking lot at the annual July 15th Showroom Sale, we decided to experiment with another sour. This Belgian Style Blonde, destined for a Brettanomyces fermentation was born! On a whim, the boys decided to have fun with it and add 1lb of California Golden Raisins per 5 gallons with the second dose of Brettanomyces. The sugars in the raisins ferment out completely and seem to be an excellent source of food for our ‘lil wild buddy's. The end result: A classic lambic that is as mild or as wild as you make it!

This is a great base recipe for a Belgian Style Blonde Ale. Great body and mouthfeel balanced with a funky delicious sour edge. So have fun with this Lambic Recipe and make it your own!

Tip: Patience, patience, patience. If brewing All-Grain, try mashing higher for some added body. (We recommend 156F.) Brettanomyces loves oxygen just as much, or maybe more than Saccharomyces spread the love! Use restraint with these critters, don’t add the whole kitchen sink. Experiment with one to two cultures per batch, at intervals, and preferably with a small amount of a new food source. Patience. CA Golden Raisins are an excellent food source! (ahem, hint hint!) Don’t disturb the fermentation vessel while the pellicle is formed. The pellicle provides protection from excessive oxidation over the long aging time. Patience. Use excellent sanitary methods when working with our wild lil buddy’s to ensure a clean brewhouse. Try adding any local fruit as a food source for the bugs and wild yeasts. They love it! Patience!

Please Note: Kit does not include raisins. We recommend California Golden Raisins.

Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
 
ABV %6.5
IBU8
SRM5
Beer StyleSpecialty
Ready to Drink Within8+ Weeks
Alcohol ContentMedium (5-7%)
BitternessLow (10-25ibu)
Fermentation Temp Range64-72
Brewing MethodAll Grain
Pre-MilledY
Community Q&A

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Why did you choose this?
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My husband loves sours!
Nicole M V on Jun 8, 2020
2nd time brewing it. Liked first round
Greg P on Jul 20, 2019
My husband loves sours!
Nicole M V on Jun 8, 2020
best way to get free shipping
Jim F on Dec 27, 2019
2nd time brewing it. Liked first round
Greg P on Jul 20, 2019
Never made a sour. Something new to me!
James S on Jan 13, 2018
best way to get free shipping
Jim F on Dec 27, 2019
Never made a sour. Something new to me!
James S on Jan 13, 2018
What yeasts to you recommend, and when do you add the raisins? are there intervals for each?
harvey Maute on Jan 3, 2018
BEST ANSWER: We recommend using a yeast/bacteria blend such as WLP670 Farmhouse Blend, WY3763 Roselare, or WY3278 Lambic Blend. All of these will have a mix of standard yeast, wild yeast, and souring bacteria and offer a one-time pitch simplfied process. After that you can leave the beer in the same glass or steel fermenter for 6-12 months depending on temperature. The raisins can be added any time during that year. I recommend adding them about 3 months before you plan to bottle it. Too long of exposure can lead to strong tannins leaching from the raising skins.
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