Turbo cider is all the rage on the home brewing section of popular Irish internet forum boards.ie, and while I've tasted a turbo cider or two, I've always felt you can't rush perfection. Not that it's perfection but the Bulmers/Magners ad says "Nothing added but time"; they may be on to something.
This is an interesting brew in that the batch is split in half, one half is fermented with regular ale yeast, US-05 in my case, and the other half is spiked with lacto. When sufficiently sour both halves are combined to form the finished beer.
|Amount||Item||Type||% or IBU|
|4.20 kg||Pale Malt (2 Row) UK (5.9 EBC)||Grain||85.71 %|
|0.25 kg||Amber Malt (43.3 EBC)||Grain||5.10 %|
|0.15 kg||Roasted Barley (591.0 EBC)||Grain||3.06 %|
|0.10 kg||Caramel/Crystal Malt - 60L (118.2 EBC)||Grain||2.04 %|
|0.10 kg||Corn, Flaked (2.6 EBC)||Grain||2.04 %|
|0.10 kg||Oats, Flaked (2.0 EBC)||Grain||2.04 %|
|14.00 gm||Magnum [14.00 %] (60 min)||Hops||23.0 IBU|
|1 pkg||Safale US-05||Yeast||In one half|
|1 pkg||Lactobacillus starter||Yeast||The other half|
|20.00 gm||Light toast French oak chips||Oak|
The water was boiled Leixlip water, with no other treatment. After five days the pH of the lacto portion had dropped to 3.4 which I combined with the ale yeast fermented portion, racked to secondary, and let condition for a couple of weeks with some light toast French oak chips. Once conditioned I kegged and force carbed.
Oud Bruin is one of my favourite styles of beers, Liefman's Goudenband and Rodenbach Grand Cru both being personal favourites, both of which I can usually get locally. A genuine Oud Bruin takes a considerable amount of time to produce, spending years ageing in stainless steel tanks, and it shows, as this is where my version of of this recipe falls down: its lack of depth. While it's very drinkable it's sort of one dimensional and probably has more in common with a Berliner Weiss than it does with the real thing. There is a slight astringency from one of the dark grains, I'm not sure which, but I think next time I'll use all Belgian grains. And it's also slightly too dark. The final beer pH is 3.9 which isn't overly sour but all in all not a bad brew and one worth tweaking.