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 galStyle: Saison (25B)
Boil Size: 4.50 galStyle Guide: BJCP 2015
Color: 3.9 SRMEquipment: Altimate BIAB
Bitterness: 0.0 IBUsBoil 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

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


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.

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