Roasted Rose Sour Mash 15%

All Grain Recipe

Submitted By: orangetones (Shared)
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Brewer: Steve
Batch Size: 4.54 galStyle: Specialty Beer (23A)
Boil Size: 5.74 galStyle Guide: BJCP 2008
Color: 23.6 SRMEquipment: My Equipment
Bitterness: 32.7 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 1.58 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 1.64 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
10.58 oz Munich II (Weyermann) (8.5 SRM) Grain 3
7.05 oz Barley, Flaked (1.7 SRM) Grain 4
7.05 oz Roasted Barley (450.0 SRM) Grain 5
0.88 oz Cascade [7.1%] - Boil 60 min Hops 6
0.50 Whirlfloc Tablet (Boil 15 min) Misc 7
0.88 oz Cascade [7.1%] - Boil 10 min Hops 8
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 9
1.06 oz Amarillo Gold [8.7%] - Boil 0 min Hops 10
1.06 oz Cascade [7.1%] - Boil 0 min Hops 11
1 pkgs Trappist Ale (White Labs #WLP500) Yeast 12
3.17 oz Cascade [7.1%] - Dry Hop 7 days Hops 13

Notes

Original Recipe 4kg of 2-Row Original Batch Size 21L (17.2L represents the amount needed for the removed Sour Mash portion) 15% of the 2-Row has been removed for the sour mash Mash 780g of base malt in 2L of water. Sparge with 2.6L water Create Lacto Starter with this and keep at 46*C for 2-3 days Mash the rest of the malt bill and lauter as normal. Add soured wort into the boil kettle for a full boil.