Sriracha Sour

All Grain Recipe

Submitted By: chadsmith (Shared)
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Batch Size: 5.50 galStyle: Flanders Red Ale (17B)
Boil Size: 6.74 galStyle Guide: BJCP 2008
Color: 17.0 SRMEquipment: Pot (10.5 Gal/40 L) - BIAB
Bitterness: 18.3 IBUsBoil Time: 90 min
Est OG: 1.071 (17.3° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Three Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
5 lbs Vienna Malt (3.5 SRM) Grain 2
3 lbs Munich Malt (9.0 SRM) Grain 3
8.00 oz Aromatic Malt (26.0 SRM) Grain 4
8.00 oz Caramunich Malt (56.0 SRM) Grain 5
8.00 oz Special B Malt (180.0 SRM) Grain 6
8.00 oz White Wheat Malt (2.4 SRM) Grain 7
1.50 oz Saaz [4.0%] - Boil 60 min Hops 8
1.00 Wort Chiller (Boil 30 min) Misc 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 Jalapeño (Boil 15 min) Misc 11
1.00 Serrano Pepper (Boil 15 min) Misc 12
4.00 oz Brown Sugar, Dark [Primary] (50.0 SRM) Sugar 13
1.0 pkgs California Ale (White Labs #WLP001) Yeast 14
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 15
2.00 Jalapeño (Secondary 7 days) Misc 16
1.00 Serrano Pepper (Secondary 7 days) Misc 17

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