Recipe: The Becca 2013: My Bruin Eyed Girl (Cherry Oud Bruin)

I was able to score a small slurry of Brett L and Lacto from a primary ferment of an unnamed source.  I immediately threw it into a starter of 500ml of 1.037 wort and 300 ml apple juice and put it on the stir plate for 2 weeks.  I thought about what I would brew, and came upon Oud Bruin.  Nice lactic twang, no vinegar, sweet and sour, big dark fruits, no Brett funk from a secondary ferment, no oak, not super attenuated.  Quite different from many of the sour, funky, bold, dry, oaky sours I normally do.  Though Brett as the primary strain would not be traditional, it would still work well as it will throw off big fruits, and Brett L should give a lot of cherry.  

Speaking of non traditional for Oud Bruin, neither is the grain bill.  I had been planning on doing a single mash split boil Munich Dunkel with the Oud Bruin, but decided 3 days prior that I didn't want a Dunkel for the Summer.  I switched it up and went with a big hoppy Imperial West Coast Red with a base of Vienna and touch of Munich (for rich maltiness w/o caramel).  I still wanted the Oud Bruin, and went with the same here - 26# of Vienna, 2# Munich II, maxed out mash tun for an overnight mash.  Of course, Vienna is not the traditional base malt for an Oud Bruin, Pilsner is, so this beer will be richer than a standard Oud Bruin would be, which I think will be good.  I added Caramunich 120 and Special B for dark fruits, raisins, plums, cherries, and Carafa III Special for color and a light chocolate background.  Give it 6+ months in the garage post primary through the Summer heat and it should make for a great beer this upcoming Fall and Winter (especially on a cold night @ ~8% ABV).