Golden Sour 
All Grain Recipe
Submitted By: wickdawg (Shared)
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| Brewer: Jeremy Wickham | |
| Batch Size: 16.00 gal | Style: Mixed-Fermentation Sour Beer (28B) |
| Boil Size: 18.44 gal | Style Guide: BJCP 2015 |
| Color: 6.4 SRM | Equipment: Wickus 2.0 |
| Bitterness: 2.9 IBUs | Boil 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. This Recipe Has Not Been Rated
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