SWB Mean Machine The Tangerine Dream

All Grain Recipe

Submitted By: wmseidler (Shared)
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Brewer: Something Wicked Brewing
Batch Size: 97.00 galStyle: Fruited American-Style Sour Ale (19B)
Boil Size: 105.12 galStyle Guide: GABF 2013
Color: 6.1 SRMEquipment: 3 BBL Meister
Bitterness: 14.8 IBUsBoil Time: 60 min
Est OG: 1.075 (18.1° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Single Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
137.36 gal Hanover, PA Water 1
24.00 g Calcium Chloride (Mash 60 min) Misc 2
18.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
12.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
165 lbs IdaPils (Cargill) (1.6 SRM) Grain 5
42 lbs Oats, Flaked (1.0 SRM) Grain 6
42 lbs Oats, Malted (1.0 SRM) Grain 7
12 lbs BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 8
12 lbs Wheat, White (Cargill) (2.9 SRM) Grain 9
18.00 g Calcium Chloride (Sparge 60 min) Misc 10
12.00 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 11
12.00 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 12
160.00 ml Lactic Acid (Boil 60 min) Misc 13
1.50 tsp Servomyces (Boil 10 min) Misc 14
1 lbs 8.00 oz Azacca [15.0%] - Steep 10 min Hops 15
1 lbs 8.00 oz Idaho Gem [13.0%] - Steep 10 min Hops 16
9.0 pkgs London Fog (Wyeast Labs #066) Yeast 17
9.0 pkgs Sour Pitch (Lamelland #) Yeast 18
3 lbs Azacca [15.0%] - Dry Hop 5 days Hops 19
3 lbs Idaho Gem [13.0%] - Dry Hop 5 days Hops 20
44 lbs Tangerine [Tertiary] (8.0 SRM) Fruit 21

Taste Notes

2/6/2020- 42LBs of Strawberry puree is not enough for a "fruited sour"- calling it a berliner wiess

Notes

Mean Machine : Mash the grains at 155°F (68°C) for 45 minutes. After the transfer Boil for 60 minutes. If we use lactose, liquify it with warm wort and stir it in, boil for the last 10 minutes. Pre-acidify the wort to a pH Around 4.0 - 4.3, then chill the wort to 100 degrees and pitch the Wildbrew Sour Pitch. Let Sit for 24 Hours. Looking for pH of 3.2–3.3 . Reheat the wort to 180°F and follow the hopping schedule for the second whirlpool. Knockout to 66°F Pitch London Fog yeast. Allow the temperature to rise to 70° during fermentation, following the dry-hop schedule. After adding the fruit, allow the fruit to ferment out at 70°F for 5 days

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