Curvee de Tomme is one of my favourite dark sour beer, unfortunately it’s a little difficult and a little expensive to get a hold of over here in the UK. So I am hoping to brew a dark base beer, ferment it with WLP530 in stainless, then age it in a second use bourbon barrel with Wyeast 3278 Belgian Lambic blend for between 6-12 months. Previous to this the barrel held a Belgian quad, which turned out well so fingers crossed.
The barrel will then have approx 100L drawn off from it and this beer will be aged on sour cherries in a stainless vessel (100L keg) for a further 6 months or so. The beer removed will be replaced by more off the same base beer.
The base beer will be brewed using a recipe from Wild Brews which as the author says – may or may not be inspired by Curvee de Tomme, the recipe is given below it will be brewed as 2 x 130L batches working on 70% mash efficiency and mashing at 67deg C and a 90min boil:
|Est Original Gravity: 1.087 SG|
|Est Final Gravity: 1.014 SG|
|Estimated Alcohol by Vol: 9.8 % before souring|
|Bitterness: 29.2 IBUs|
|Est Color: 47.1 EBC|
Will post a brewday blog when it happens