Fruity McMooty
All Grain Recipe
Submitted By: gordonmonaghan (Shared)
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Brewer: G | |
Batch Size: 5.50 gal | Style: Mixed-Fermentation Sour Beer (28B) |
Boil Size: 7.74 gal | Style Guide: BJCP 2015 |
Color: 3.3 SRM | Equipment: BC 11g with cooler |
Bitterness: 0.0 IBUs | Boil Time: 90 min |
Est OG: 1.045 (11.1° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge with Mash Out |
Est FG: 1.001 SG (0.4° P) | Fermentation: Ale, Two Stage |
ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 gal |
'Burque |
Water |
1 |
6 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
2 lbs |
Rye Malt (Briess) (3.7 SRM) |
Grain |
3 |
10.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
4 |
5.00 oz |
Rye, Flaked (2.0 SRM) |
Grain |
5 |
3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
2.99 g |
Calcium Chloride (Mash 60 min) |
Misc |
7 |
2.07 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
8 |
2.07 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
1.0 pkgs |
The Mad Fermentationist Saison Blend (Bootleg Biology #BBXMAD1) |
Yeast |
11 |
30.00 ml |
Lactic Acid (Primary 0 min) |
Misc |
12 |
Taste Notes
10-18: opened first bottle. Fully carbed. Head dissapates quickly. Cloudy, pale. A little brett in the nose, but mstly lightly sour. Taste is tart up front, changing to full-on sour. Not overally sour. Carbonation is spritzy. Sour finish. Drinkable, but kind of one note. Will probably age for a while longer and see if the brett develops much.
10-29: carbed nicely. Head fades quickly. Tart, tasty, no Brett.
11-21: Very sour up front. Brett is strong in the nose, but so much in the taste. Spritzy for good mouthfeel. Tart, spicy. Very happy with this beer.
5-13-20: It’s aged fairly well. Slight vegetal off-flavor, but still fruity and bright. Nice acidity. The brett isn’t really that noticeable. Mostly sour and phenols.Notes
8-26: brewed 5.25 gallons of 1.044 wort. Added 30 ml to drop pH. Too much. Wort pH was 4.18. Pitched directly from pouch (no starter) onto ~75 F wort. Holding at ~75.
8-27: bubbling away. Small kräusen.
9-2: 1.012
9-13: 1.010. Lowered to 22.2 C.
9-29: 1.010 so quick cold-crash. Lowered to 8 C.
9-30: Bottled 4.75 g with 7.3 oz of table sugar for an expected carb level of 4.0 vols. Less fruity, but still tart, lemony and nice.This Recipe Has Not Been Rated