SAISON SÛRE À ...

All Grain Recipe

Submitted By: tigui006 (Shared)
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Batch Size: 4.23 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 6.00 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: mon équpement 16 L
Bitterness: 11.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: INFUSION MEDIUM BODY BATCH SPARGE
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.84 gal ALMA,QC Water 1
2.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
2.70 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.70 ml Lactic Acid (Mash 60 min) Misc 4
1.80 g Calcium Chloride (Mash 60 min) Misc 5
12.35 oz Rice Hulls (0.0 SRM) Adjunct 6
3 lbs 8.44 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 7
3 lbs 8.44 oz Wheat Malt, Ger (2.0 SRM) Grain 8
14.11 oz Wheat, Flaked (1.6 SRM) Grain 9
0.49 oz Mt. Hood [6.0%] - Boil 60 min Hops 10
9.0 pkgs Lactobacillus Plantarum (jamieson #) Yeast 11
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 12

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