Sour Stout...anyone have any experience?

Tart of Darkness is actually available as a kit
http://morebeer.com/products/bruerys-tart-darkness-grain-beer-kit-advanced.html
I don't see an exact recipe on there (the document they link to is just a generic "all grain brewing" pdf),
but it has OG, SRM, recommended yeast, and recommended yeast temp, so hopefully thats a good starting point (if you don't just choose to buy the kit - but its currently sold out)

 

This is an interesting listen from the founder of Jolly Pumpkin. He pretty much gives the entire recipe for Madrugada Obscura. I've been wanting to try brewing this, but am a bit skeptical to the amount of roasted barley he calls out.
http://thebrewingnetwork.com/shows/The-Jamil-Show/search/dark+dawn

 

One of my favorite things about Northern Brewer is that you can click on the "additional information" tab then click on a link to the recipe/ instructions... but they don't carry this kit.

 

Yes, but by accident. Somehow, a split batch of chocolate stout was inoculated with lacto, and has a bit of a tang. Let it sit in the carboy to let it sour a bit more for about 8 months, and it's been in the bottle for about 3 months. Tastes good, although not very sour. I would do it again, but this time on purpose. I'm hoping it gets a bit more sour by the time I'm ready for stouts again (as soon as the cold weather approaches).

 

MoreBeer does too -- just not for the Brewmaster series.

 

good to know! i haven't spent much time on their site.

 

at work so i can't listen; but i do remember Madrugaga being a pretty roasty monster..

 

I actually wrote it down and can save you the time. Here is what he gives for grain bill:
50% Pils
10% 2-row
12% Roasted Barley
3% Crystal 80L
8% Munich
6% Wheat malt
5.5% Black Malt
5.5% Sugars (blend of 3 types, this is one specific he did not share)

Nugget & Fuggles, with additions @ 60 & 30 min, 37 IBU
Mash @ 147-148F for 60 min.
OG=1.071, FG=1.010, 8%ABV
WLP550 (house strain)
I would pitch some Madrugada dregs in primary and maybe some WLP655 Sour mix for the funk/sourness. I believe they do some blending in their final product as well. If anybody has ever brewed this I would be very interested in how it turned out.

 

I had a gallon of rye imperial stout left over from a barrel fill that I am aging on dregs. It's a little over a year old and has been steadily going with positive pressure in the jug. Nice little pellicle too. I'll taste/bottle it soon.

 

Jester King does an excellent one called Funk Metal. I know they are very open toward homebrewers about their recipes/processes if you email them.

 

Oakshire did one by accident a few years back. Imperial Bourbon aged Coffee Stout with only Lacto (no Brett). I still have some bottles in the cellar aging. I like it. Others hate it.

 

I could be wrong, but I doubt the exact sugar blend is all that critical for this recipe. After wild yeast fermentation and oak aging, are you really going to pick up on these subtleties. (Seriously, 50% pils, 10% 2 row?) BTW, I absolutely love Jolly Pumpkin, I just wouldn't call this a deal breaker.

 

I currently have 50 liters of sour stout that has been aging in an oak barrel for the past year. I was inspired by both Tart of Darkness and Madruga Obscura. Both recipes/methods are easily available online. The Madruga recipe/method is on the Can You Brew It? podcast on The Brewing Network and Morebeer.com sells a Tart of Darkness clone kit. Overall I treated this beer like a typical sour: low IBUs (<5), high mash temp (156-158F), some un malted grains for the Brett, and de husked dark malts to reduce harsh roasted flavors due to the eventual dryness and acidity. I started with a clean neutral ale yeast (Wyeast 1056) to get the benefits of mouthfeel and to limit the growth of the bacteria on the simple sugars in the wort. After the initial fermentation in 3 carboys I transferred to the barrel and added the souring culture, Wyeast 3763 Roeselare at a SG of 1.017. The acidity will take about 4-5 months to be noticeable while the Brett forms a thick white pellicle. At least 9months of aging is needed to get the SG down to a bottling target of about 1.005-1.006. Otherwise you will risk bottle bombs. I hope this helps.

 

Jeff from Jester King is always willing to share advice and recipes if you email the generic email address. Funk Metal is the name of their sour stout, its pretty tasty stuff. I know they do blending and have a brett version they keep on hand to even out the part with the bugs. You could consider doing a split batch and blending to taste in a year or so.

 

did a beer tasting of a couple sours and two people attending needed to have some Tums after drinking Tart of Darkness...couldn't imagine having a corny. Was wondering what the pH of the final beer is...just calibrated my pH meter last night. May need to go test just to satisfy my own curiosity.

 

http://www.themadfermentationist.com/2010/03/sour-bourbon-barrel-porter.html

 

The pH of Tart of Darkness is approx. 2.9-3.1 depending on the age of the bottle.