I love a full brew day, the challenge and complexity of all grain brewing; but sometimes I come home and I want to take a step back and brew an easy extract batch. Although sometimes complexity and depth of flavor can be lost in an extract brew day, the benefits of ease can more than compensate for a few points off of judging score sheet. There are also other times when I have a desire to brew an extract batch for more than just ease of use. This was the case for my latest sour brewing endeavor.
I found myself I possession of a small sample of Brett Brux starter wort generously donated by a friend. Over the last few months I have been kicking around this yeast, moving it from starter to starter and never quite knowing what to do with it. It had come that this yeast had gone though around 3 starters and I still had not found a use for it. Now, I am very careful when I’m making yeast starters, but even with care an infection can occur. For this beer, I was too dubious of the quality of the Brett to use it in something I would slave over for hours then age for several months to years. It is for situations like this that extract brews make the perfect caliper of beer.
The brew day itself only took around 2 1/2 to 3 hours, and I probably could have shaved off even more time. I chose to do a small partial mash to impart flavor. Since it was so small, I did a brew in a bag mash which saved on both time, labor, and equipment clean up. While I may have payed a few bucks extra for the extract rather than grain, I think my time was worth the investment. I was incredibly happy with the final result of this beer, especially after it was dry hoped. The beer had a fantastic, yet restrained, level of funk which complemented the tropical tones of the hops quite nicely.
Have you ever made an extract sour beer? Tell us more about it below!
Recipe: Dumpy The Waste Sour
Who says a sour has to be a time intensive beer? This dry hoped brett beer is a relatively quick turn around wild beer. The hops lend definition to the funk of the beer, giving it a bit more structure. This easy brew will produce a decent sour in less than 3 months.
OG: 1.045 —- FG: 1.0## —- ABV: #.##%
Recipe: 5 Gallons
- 3 Lb Pilsner DME
- 1 Lb Golden Light DME
- 1 Lb Dark Wheat
- 1 Lb Avangard Vienna
- 18 g Magnum at 60 min
- 28 g Saaz at 10 min
- 28 g each of Citra, Mosaic, and Nelson Sauvin Dry Hop for 7 Days
Yeast: Brettanomyces bruxellensis (Starter) and Safale US-O5
Mini-Mashed the Wheat and Vienna in 2 gallons at 152 F. Beer was brewed on 1/10/16, Racked to 2ndary on 2/10/16, Dry hopped on 3/25/16, and Kegged on 4/3/16. The beer was force carbonated to a highly effervescent level. Overall the beer took approximately 3 months to complete.