Sour Mash Test
Extract Recipe
Submitted By: stringleby (Shared)Members can download and share recipes
Brewer: Jon | |
Batch Size: 5.30 gal | Style: Fruit Lambic (17F) |
Boil Size: 6.71 gal | Style Guide: BJCP 2008 |
Color: 8.2 SRM | Equipment: My Equipment - Extract |
Bitterness: 9.6 IBUs | Boil 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 |
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 |