Dark ale fermented with a Flemish sour blend of Saccharomyces yeast, Brettanomyces, Lactobacillus, and Pediococcus; resulting in a complex, dark stone fruit character.

Ingredients

10 lbs - Pilsen Malt
2 lbs - Caramel Malt 60L
1 lb - Caramel Malt 120L
.5 lb - Carabrown® Malt
.25 lb - Midnight Wheat Malt
.5 lb - Sugar
1 oz - Willamette Hops (5% AA) - Boil 60 minutes
1 oz - Willamette Hops (5% AA) - Boil 20 minutes
2 vials - WLP665 Flemish Ale Blend
1 capsule - Servomyces Yeast Nutrient - Boil 10 minutes

Directions

Mash grains at 152ºF for 45 minutes
Heat to 170ºF
Lauter
Boil with bittering hops for 40 minutes
Add second hop addition, boil 20 minutes
Cool to 72ºF, oxygenate wort
Pitch 2 vials WLP665 Flemish Ale Blend
Upon first signs of fermentation cool to 52ºF