Cherry Sour

Batch Size: 5.00 gal	Style: Fruit Lambic (23F)
Boil Size: 6.23 gal	Style Guide: BJCP 2015
Color: 4.9 SRM	Equipment: Brew Rig
Bitterness: 0.0 IBUs	Boil 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 items	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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