Mighty Beggar 
All Grain Recipe
Submitted By: werral (Shared)
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| Brewer: Werral | |
| Batch Size: 5.00 gal | Style: Flanders Brown Ale/Oud Bruin (17C) |
| Boil Size: 7.95 gal | Style Guide: BJCP 2008 |
| Color: 17.7 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 12.7 IBUs | Boil Time: 90 min |
| Est OG: 1.064 (15.7° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.016 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.40 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 2.50 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 1.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 8 lbs 10.96 oz |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
4 |
| 1 lbs 11.79 oz |
Munich 10L (Briess) (10.0 SRM) |
Grain |
5 |
| 14.82 oz |
Crystal 60, 2-Row, (Great Western) (60.0 SRM) |
Grain |
6 |
| 3.71 oz |
Carafa III (Weyermann) (525.0 SRM) |
Grain |
7 |
| 1.23 oz |
Fuggles [3.0%] - Boil 90 min |
Hops |
8 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
9 |
| 1.0 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
10 |
| 1.0 pkgs |
Lactobacillus Bacteria (White Labs #WLP677) |
Yeast |
11 |
| 1.0 pkgs |
Pediococcus (Wyeast Labs #5733) |
Yeast |
12 |
| 1.00 lbs |
Sour Cherries (Secondary 12 weeks) |
Misc |
13 |
| 1.00 cup |
Oak Chips (Secondary 7 days) |
Misc |
14 |
Notes
Mash high : 156F
Ferment high : 72-75F
Primary
- Pitch saccharomyces at half the rate in primary
Secondary
- Add sour cherries and pinot noir soaked oak
- Add Brett to secondary then give it 8-10 weeks before adding any other bugs.
- Add lacto and pedio and more bret.
- After 2-3 months rack to keg and let sit for 6-7 months.This Recipe Has Not Been Rated
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