Dry Hopped Sour 2.0 fruity edition (Vince) 
All Grain Recipe
Submitted By: vinny3 (Shared)
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| Brewer: Vince | |
| Batch Size: 3.20 gal | Style: Saison (25B) |
| Boil Size: 4.50 gal | Style Guide: BJCP 2015 |
| Color: 3.9 SRM | Equipment: Altimate BIAB |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Three Stage |
| ABV: 4.7% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 3.80 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 9.04 oz |
BEST Munich (BESTMALZ) (7.6 SRM) |
Grain |
2 |
| 9.04 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
3 |
| 9.04 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 4.80 oz |
Naked oats (3.0 SRM) |
Grain |
5 |
| 0.96 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
6 |
| 2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
7 |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
8 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
9 |
| 0.50 tsp |
Irish Moss (Boil 15 min) |
Misc |
10 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
11 |
| 1.0 pkgs |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
12 |
| 1.00 oz |
Cryo - Citra [25.0%] - Dry Hop 4 days |
Hops |
13 |
Notes
Necterous clone.
Tastes amazing. Used Canadian yeast company lacto 2.0 blend. Used Citra dry hops. Tastes like mangos and stone fruit. Soured for one day at 100f Perfect acid level.
Dry hopped in primary during crashing
Very happy with this beer.
After some cold conditioning, the fresh stone fruit character is diminished. Too dark in colour. Next time no Munich and use Vienna instead. Increase haze. Maybe use two row instead of Pilsner. Also dry hop with Amarillo as well as Citra.This Recipe Has Not Been Rated
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