Sunflower Sour Recipe v2 
All Grain Recipe
Submitted By: CartecayRiverBrewing (Shared)
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| Batch Size: 132.00 gal | Style: Mixed-Fermentation Sour Beer (28B) |
| Boil Size: 160.71 gal | Style Guide: BJCP 2015 |
| Color: 6.7 SRM | Equipment: Cartecay 4bbl |
| Bitterness: 7.3 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Kveik/Lacto |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 110 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 35 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
| 35 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 35 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
4 |
| 5.00 oz |
Loral [11.5%] - Boil 5 min |
Hops |
5 |
| 5.00 oz |
Mosaic (HBC 369) [12.2%] - Steep 30 min |
Hops |
6 |
| 11.0 pkgs |
HotHead Ale (Omega #OYL-057) |
Yeast |
7 |
| 1.0 pkgs |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
8 |
Notes
Test PH after boil during whirlpool. Needs to be 4.5-5.0. Lactic acid if it needs to be lowered . If below 4.5 do not worry. Lacto-bascillus needs 24 hours unless the PH is below 4.5 then 18 hours is aceeptable fermentation before pitching the hanindal. Tesdt PH after the Lacto-bascillus feremattion, target sub 4.0. If to high let fermenatation go an additional 10-12hours.This Recipe Has Not Been Rated
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