Sour Patch Oak-Aged Flemmish Brown Ale

Brewed 11/15/14
Bottled 3/28/15

Another round of experimenting with sour ales. This batch was split into two halves. One half became Sour Patch, the other went on to become Raspberry Beret

This came out a little over-carbonated (too much priming sugar), but the resulting brew is good and sour. The oak is subtle, and if I were to do this again, I would certainly add more. All in all, a fairly good attempt.


Initial 1.058
Final 1.010
6.3% ABV How is this calculated?


10.00 lb German Vienna Malt
1.50 lb Flaked Wheat
0.50 lb CaraMunich
0.25 lb CaraRed
0.25 lb Crystal (75)
0.25 lb Special B
0.25 lb Crystal (120)
1.00 oz. Hallertauer Mittelfruh Hop Pellets (3.20%) @ 60 min
0.50 oz. Mt Hood Hop Pellets (5.4%) @ 60 min
Fermentis SafLager S-23 yeast
White Labs WLP665 (Flemish Ale Blend)
1/2 cup Medium Toast oak chips
0.4 cup table sugar (priming)


Mash at 150 for 1 hour.
Sparge @ 175 to obtain 6 gallons.
Bring to a boil and add both Hallertauer and Mt Hood hops.
Boil 60 minutes.
Cool to 80, then add SafLager S-23 yeast only.
Ferment for 3 weeks then add WLP665 and oak chips.
Age for 12 weeks, then rack off the oak chips.
Let settle for 4 weeks before bottling.

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