The weather is supposed to be nice here tomorrow and I need to move my first batch of the Duchesse de Bourgogne Clone to secondary, so I am going to brew up the following recipe. I am going to skip the addition of the clear belgian candi sugar that the recipe calls for and just simply add another pound of malt. I am actually going to use my ESB malt in place of 2-row, since I don't have any. It is a highly modified pale malt made for 2-row so I figured what the heck. The wort will go onto the Roselare Yeast cake that has already fermented 10 gallons of Flanders Red/Brown, so I am hoping for a little more sour funk from the third generation. I have everything on-hand except for the flaked corn, so I will have to go to Rebel in the morning to pick it up. Hope to start around 10:30 or so.


7.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 57.71 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 16.49%
2.00 lb Corn, Flaked (1.3 SRM) Grain 16.49 %
1.00 lb Honey Malt (25.0 SRM) Grain 8.24 %
0.13 lb Chocolate Malt (450.0 SRM) Grain 1.07 %
0.75 oz Fuggles [4.50 %] (90 min) Hops 12.0 IBU
0.75 oz Fuggles [4.50 %] (15 min) Hops 5.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc



Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.31 % Actual Alcohol by Vol: 0.65 %
Bitterness: 17.5 IBU Calories: 43 cal/pint
Est Color: 17.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 12.13 lb
Sparge Water: 2.02 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 21.83 qt of water at 160.1 F 152.0 F

sounds awesome...as a sour junkie, I would be all over this!!

7.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 49.54 %
2.00 lb Acid Malt (3.0 SRM) Grain 14.15 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 14.15 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 14.15 %
1.00 lb Honey Malt (25.0 SRM) Grain 7.08 %
0.13 lb Chocolate Malt (450.0 SRM) Grain 0.92 %
0.75 oz Fuggles [4.50 %] (90 min) Hops 11.3 IBU
0.75 oz Fuggles [4.50 %] (15 min) Hops 5.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc



Beer Profile

Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.12 % Actual Alcohol by Vol: 0.65 %
Bitterness: 16.5 IBU Calories: 43 cal/pint
Est Color: 18.3 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14.13 lb
Sparge Water: 3.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 17.66 qt of water at 163.7 F 152.0 F

I changed the mash and added some Acid malt to the grain bill. I had 10# of it on hand so I figured it was time to use it.

Yeast? / Bugs?

I pitched onto a Roselare yeast cake, third generation.

Question about this....do you stir up the trub? or leave it be?

I swirl it after the wort is in the bucket.