St Albans batch march 2018 - failed - sour

All Grain Recipe

Submitted By: emmausbeer (Shared)
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Brewer: Rob Crosby-Shearer, Jeff Horncastle-McMenamie
Batch Size: 15.50 galStyle: Belgian Tripel (18C)
Boil Size: 19.69 galStyle Guide: BJCP 2008
Color: 38.1 SRMEquipment: brewsculpture
Bitterness: 25.5 IBUsBoil Time: 75 min
Est OG: 1.085 (20.5° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
37 lbs 0.03 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1
4 lbs 14.97 oz Caramunich Malt (56.0 SRM) Grain 2
1 lbs 10.48 oz Special B Malt (180.0 SRM) Grain 3
1 lbs 4.00 oz Corn, Flaked (1.3 SRM) Grain 4
10.54 oz Carafa I (337.0 SRM) Grain 5
3 lbs 11.40 oz Candi Sugar, Dark (275.0 SRM) Sugar 6
3.43 oz Hallertauer [6.0%] - Boil 60 min Hops 7
2.65 oz Hallertauer Hersbrucker [2.8%] - Boil 30 min Hops 8
1.25 oz Hallertauer Hersbrucker [2.8%] - Boil 5 min Hops 9
1.07 oz Coriander Seed (Boil 5 min) Misc 10
2.0 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 11

Taste Notes

about 1 ib short caramunich for next time need corn flaked (have some) need hersbrucker (have 1 oz sunny coldish day. accidentally shot wort up to 180+ then lowered quickly. failed. sour. one fermenter mouldy. kegged rest.

Notes

2 packs of 1388 - stirred up 5 days in advance. a bit chunky looking? not a lot of frothing...

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