HEIRESS DE BOURGOGNE(aka Kettle Sour Dick) 
All Grain Recipe
Submitted By: richardwhorn (Shared)
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| Brewer: Rich Horn | |
| Batch Size: 5.50 gal | Style: Flanders Red Ale (17B) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
| Color: 15.9 SRM | Equipment: BrewEasy™ 5 Gallon |
| Bitterness: 16.3 IBUs | Boil Time: 60 min |
| Est OG: 1.062 (15.3° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.016 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 6.1% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 12.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 5 lbs 12.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 1 lbs 4.00 oz |
Honey Malt (25.0 SRM) |
Grain |
3 |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
5 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
| 1.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
| 1.0 pkgs |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
8 |
| 1.0 pkgs |
SafBrew Specialty Ale (DCL/Fermentis #T-58) |
Yeast |
9 |
Taste Notes
aka Kettle Sour DickNotes
Once the pre-boil volume has been collected, bring the wort to a boil for 5 minutes to sanitize it, then rapidly chill to 75°-95°F.
Once cooled, add the lactobacillus and cover the kettle with a sanitized lid.
Let the wort with the lactobacillus rest at the same temperature in the boil kettle for up to three days. You can periodically taste the wort by drawing a sample with a sanitized utensil to gauge the level of sourness. Once the sourness is pleasing to you, optional use a pH meter to determine when the lactobacillus is done. For a mild sourness, aim for a pH of 3.7 - 3.9, or for a pronounced tartness, aim for a pH of 3.2 - 3.4.
Once the wort is soured, bring it back to a boil to kill any lactobacillus bacteria present. Once boiling, add the 1 oz UK Kent Goldings hops and boil for a total of 60 minutes.This Recipe Has Not Been Rated
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