De Dolle Export Stout clone - any thoughts?

Discussion in 'Homebrewing' started by atomeyes, Apr 25, 2014.

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  1. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    i'd love to clone this.
    trying to figure out how their export stout is "soured" - sour mash or brett in secondary?

    anyways, seeing if anyone had any luck with this.
     
    #1 atomeyes, Apr 25, 2014
  2. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    A few years ago I read that they added a "sour wort reactor" that they use to acidify their beers. This was after a few years after Rodenbach stopped selling other breweries their house microbe blend. So either pitch Roeselare blend for the old method, or ferment some low gravity unhopped wort with Lactobacillus, pasteurize, and blend to taste.
     
    #2 OldSock, Apr 25, 2014
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  3. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    yeah, wasn't sure if they were doing the traditional Guinness partial sour mash blend-in thing.
    definitely a lambicus flavour, though...so wasn't sure if that was maybe some special B plus mild lacto or not
     
    #3 atomeyes, Apr 25, 2014
  4. patto1ro

    patto1ro Pooh-Bah (2,084) Apr 26, 2004 Netherlands
    Pooh-Bah

    Guinness did a sour mash? Never heard that before. Originally they blended in some vat-aged beer. Later on, I thought they let some wort sour, pasteurised it and blended it in.

    All Guinness beers used to be a blend of three elements: fresh beer, aged beer aand headings (fermenting high-gravity wort).
     
    #4 patto1ro, Apr 27, 2014
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  5. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    sorry. meant that they soured some beer. wasn't sure if part of it was sour mashed or soured after. without doing any research, i assumed they just brewed part of the recipe as a sour mash and blended that back into the regular beer in secondary.
     
    #5 atomeyes, Apr 27, 2014
  6. patto1ro

    patto1ro Pooh-Bah (2,084) Apr 26, 2004 Netherlands
    Pooh-Bah

    Last time I had bottle-conditioned Gunness Extra Stout in the 1990, it definitely had a lactic twang in the background.
     
    #6 patto1ro, Apr 27, 2014
  7. alanforbeer

    alanforbeer Crusader (455) Jan 29, 2011 South Carolina

    Go with OldSock's approach. De Dolle ferments their beers in horizontal steel tanks; they also have a heat exchanger...and a massive coolship. I haven't seen the barrel room, but they've got one somewhere. All of which supports the idea that they could be blending blending soured and 'clean' beer in some of their products.
     
    #7 alanforbeer, Apr 27, 2014
  8. beeraroundtown

    beeraroundtown Initiate (0) Oct 11, 2008 Oregon

    Grains I believe are Pale, Caramel, and Roasted, 1.087 og, 50 ibu of nugget. I personally wouldn't go with Roselare, I don't think it replicates the old De Dolle character well. I'm pretty sure Old Sock is right with the blending in a sour beer for the current lactic character. For yeast maybe culture up a bottle or go with the Wyeast version of their strain.
     
    #8 beeraroundtown, Apr 28, 2014
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