SOUR BASE

All Grain Recipe

Submitted By: AlexisRoitman (Shared)
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Brewer: Roitman/Berengut
Batch Size: 5.28 galStyle: Straight (Unblended) Lambic (17D)
Boil Size: 6.87 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: Barley Bomber 20L
Bitterness: 2.1 IBUsBoil 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.

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