Golden Sour

All Grain Recipe

Submitted By: wickdawg (Shared)
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Brewer: Jeremy Wickham
Batch Size: 16.00 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 18.44 galStyle Guide: BJCP 2015
Color: 6.4 SRMEquipment: Wickus 2.0
Bitterness: 2.9 IBUsBoil Time: 60 min
Est OG: 1.045 (11.1° P)Mash Profile: BIAB, Light Body
Est FG: 1.004 SG (0.9° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
21.99 gal Distilled Water Water 1
10.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7.99 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
6.50 g Calcium Chloride (Mash 60 min) Misc 4
1.00 g Salt (Mash 60 min) Misc 5
20 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 6
1 lbs 12.00 oz CHÂTEAU SPELT (2.5 SRM) Grain 7
1 lbs 12.00 oz Oats, Flaked (1.0 SRM) Grain 8
1 lbs 10.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 9
1 lbs Aromatic Malt (26.0 SRM) Grain 10
14.00 oz Carmel Rye Malt (Briess) (60.0 SRM) Grain 11
8.00 oz Melanoiden Malt (20.0 SRM) Grain 12
1.00 oz Strisslespalt [2.3%] - Boil 60 min Hops 13
2.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 14
1.0 pkgs Sour Batch Kidz (Imperial Yeast #F08) Yeast 15

Notes

Added wort to 3 carboys. Each carboy recieved a pack of mixed culture. Added the beer to a Corsair rye whiskey barrel. Emptied the barrel after approximately 11 months. 10 gallons went to age in carboys. One carboy was kept plain, 2nd carboy recived a can of sweet cherry puree. The rest of the beer was kegged in a 2.5 gallon corny.

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