Sour Supple Russians - Beamrat Brew

All Grain Recipe

Submitted By: mbaemmert (Shared)
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Brewer: Beamrat
Batch Size: 10.00 galStyle: Wild Specialty Beer (28C)
Boil Size: 13.13 galStyle Guide: BJCP 2015
Color: 23.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 23.4 IBUsBoil Time: 90 min
Est OG: 1.074 (18.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tbsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
3 lbs Special B Malt (180.0 SRM) Grain 4
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
2 lbs Vienna Malt (3.5 SRM) Grain 6
2.00 oz Perle, U.S. [8.2%] - Boil 45 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 9
2.00 Supplication Dredges (Primary 12 weeks) Misc 10
2.0 pkgs Belgian Sour Mix 1 (White Labs #WLP655) Yeast 11
1.00 oz Oak Chips (Secondary 12 weeks) Misc 12
1.00 cup Pinot Noir (Secondary 12 weeks) Misc 13
6.00 lbs Tart Cherries (Secondary 0 min) Misc 14

Notes

Ferment with Abbey Ale Yeast, Supplication Dregs, and Sour Mix for 3 months. Transfer to secondary with roasted oak (1 oz)soaked in pinot noir (3 cups) + tart cherries (87oz) for 3 months

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