SOUR BASE
All Grain Recipe
Submitted By: AlexisRoitman (Shared)
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Brewer: Roitman/Berengut | |
Batch Size: 5.28 gal | Style: Straight (Unblended) Lambic (17D) |
Boil Size: 6.87 gal | Style Guide: BJCP 2008 |
Color: 4.2 SRM | Equipment: Barley Bomber 20L |
Bitterness: 2.1 IBUs | Boil Time: 45 min |
Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Full Body |
Est FG: 1.018 SG (4.5° P) | Fermentation: Ale, Single Stage |
ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
3 lbs |
Pale Malt (Weyermann) (3.3 SRM) |
Grain |
2 |
3 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
2 lbs 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
4 |
2 lbs 8.00 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
5 |
1 lbs |
Acid Malt (3.0 SRM) |
Grain |
6 |
0.25 oz |
Hallertauer Mittelfrueh [2.6%] - Boil 60 min |
Hops |
7 |
0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
8 |
1.0 pkgs |
Belgian Sour Mix 1 (White Labs #WLP655) |
Yeast |
9 |
Notes
ACID MALT: Set to deliver a wort PH of c.5. The lower the wort pH, the more the sour bugs like it.
ABV: Set these beers at 5.5%. More alcohol = more flavour, plus if we undershoot, we still get >5%
YEASTS: The Yeast Bay yeasts are not avail on BeerSmith, so note cell count here and adjust in Starter zone.
MASH: Want to mash high for fermentables not accessible to sacc, but edible by brett & friends. Mash at 69 celsius.
BOIL: Short 45 min boil. No need to boil longer for colour or hops as very low hops.
FERMENTATION: These beers will work well at a constant 23 celcius at Kennards. Plus: no alternative.This Recipe Has Not Been Rated