03. Belgian Dark Strong Sour

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

Ingredients
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

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