Sour Mash Test

Extract Recipe

Submitted By: stringleby (Shared)
Members can download and share recipes

Brewer: Jon
Batch Size: 5.30 galStyle: Fruit Lambic (17F)
Boil Size: 6.71 galStyle Guide: BJCP 2008
Color: 8.2 SRMEquipment: My Equipment - Extract
Bitterness: 9.6 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 1
2 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 2
0.50 oz Willamette [5.5%] - Boil 60 min Hops 3
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 4
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 5
1.00 lbs Cherries (Primary 5 days) Misc 6
0.00 mg SOUR MASH NOTES (Bottling 0 min) Misc 7

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine