BIG SOUR RED

Brewer: Roitman
Batch Size: 5.28 gal	Style: Irish Red Ale (9D)
Boil Size: 6.87 gal	Style Guide: BJCP 2008
Color: 15.9 SRM	Equipment: Barley Bomber 20L
Bitterness: 3.4 IBUs	Boil Time: 90 min
Est OG: 1.058 (14.2° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Single Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
3 lbs 4.91 oz	Pale Malt, Traditional Ale (Joe White) (3.0 SRM)	Grain	2
3 lbs 4.91 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	3
1 lbs 1.64 oz	Caramalt (Joe White) (25.0 SRM)	Grain	4
1 lbs 1.64 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	5
1 lbs 1.64 oz	Rye Malt (4.7 SRM)	Grain	6
7.05 oz	Victory Malt (25.0 SRM)	Grain	7
7.05 oz	Vienna Malt (Briess) (3.5 SRM)	Grain	8
7.05 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	9
7.05 oz	Wheat, Flaked (1.6 SRM)	Grain	10
1.41 oz	Roasted Malt (Joe White) (609.0 SRM)	Grain	11
0.40 oz	Hallertauer Mittelfrueh [2.6%] - Boil 60 min	Hops	12
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	13
2.0 pkgs	All The Bretts (Omega #OYL-218)	Yeast	14

MILL THE ROAST BARLEY SEPARATELY COLD STEEP ROAST BARLEY ON THE STOVE TOP AND THEN ADD AT THE BOIL UNTIL APPROPRIATE COLOUR REACHED.

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