Cherry Sour

All Grain Recipe

Submitted By: trhuffman (Shared)
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Batch Size: 5.00 galStyle: Fruit Lambic (23F)
Boil Size: 6.23 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: Brew Rig
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.042 (10.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Three Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Distilled Water Water 1
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
1 lbs Wheat, Flaked (1.6 SRM) Grain 4
3.18 g Chalk (Mash 60 min) Misc 5
1.44 g Baking Soda (Mash 60 min) Misc 6
0.55 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
4.00 ml Lactic Acid (Mash 60 min) Misc 8
3.73 g Chalk (Sparge 60 min) Misc 9
2.00 ml Lactic Acid (Sparge 60 min) Misc 10
1.69 g Baking Soda (Sparge 60 min) Misc 11
0.65 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
15.00 ml Lactic Acid (Boil 1 min) Misc 14
0.12 gal Tart Cherry Puree - Vintner's [Primary] (18.0 SRM) Juice 15
1.0 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 16
1.0 pkgs Brettanomyces Lambicus (White Labs #WLP653) Yeast 17
3.50 oz Cherry Extract (Bottling 0 days) Misc 18

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