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03. Belgian Dark Strong Sour 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)Members can download and share recipes
| Batch Size: 15.85 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 22.45 gal | Style Guide: BJCP 2015 |
| Color: 38.6 SRM | Equipment: Heggebrygg |
| Bitterness: 33.2 IBUs | Boil Time: 90 min |
| Est OG: 1.095 (22.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 11.3% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 10 lbs 7.55 oz | German Tradition (BestMälz) (1.5 SRM) | Grain | 1 |
| 10 lbs 7.71 oz | Munich (BestMälz) (7.6 SRM) | Grain | 2 |
| 7 lbs 0.88 oz | Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) | Grain | 3 |
| 1 lbs 15.78 oz | Aromatic Malt (26.0 SRM) | Grain | 4 |
| 1 lbs 15.78 oz | Caramunich II (Weyermann) (63.0 SRM) | Grain | 5 |
| 10.58 oz | Carafa Special III Cold Steeped (Weyermann) (470.0 SRM) | Grain | 6 |
| 10.58 oz | Roasted Barley Cold Steeped (Thomas Fawcett) (609.0 SRM) | Grain | 7 |
| 7.05 oz | Styrian Bobek [4.0%] - First Wort | Hops | 8 |
| 7 lbs 0.88 oz | Pilsner Liquid Extract (3.5 SRM) | Extract | 9 |
| 4 lbs 6.55 oz | Candi Syrup, D-90 (90.0 SRM) | Extract | 10 |
| 4 lbs 6.61 oz | Muscovado Sugar (101.5 SRM) | Sugar | 11 |
| 5.0 pkgs | Abbey Ale (White Labs #WLP530) | Yeast | 12 |
| 1.0 pkgs | Melange Sour Blend Slurry (The Yeast Bay #) | Yeast | 13 |
| 1.0 pkgs | Roselare Belgian Blend (Wyeast Labs #3763) | Yeast | 14 |
| 1.0 pkgs | Brettanomyces Bruxellensis (White Labs #WLP650) | Yeast | 15 |
| 1.0 pkgs | Brettanomyces Claussenii (White Labs #WLP645) | Yeast | 16 |
| 1.0 pkgs | Brettanomyces Lambucus (Wyeast Labs #5526) | Yeast | 17 |
| 7000.00 g | Frozen Cherries (Secondary 4 weeks) | Misc | 18 |
| 100.00 g | Oak Chips (Secondary 4 weeks) | Misc | 19 |