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079 - Biere De Garde Sour Base 
All Grain Recipe
Submitted By: acrous2 (Shared)Members can download and share recipes
| Brewer: Aaron Crousillac | |
| Batch Size: 6.50 gal | Style: Mixed-Fermentation Sour Beer (28B) |
| Boil Size: 8.29 gal | Style Guide: BJCP 2015 |
| Color: 7.9 SRM | Equipment: Bug's Setup - InfuSsion Mash Tun |
| Bitterness: 5.5 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.005 SG (1.4° P) | Fermentation: Ale, Two Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 9.80 gal | Baton Rouge, LA | Water | 1 |
| 1.75 g | Calcium Chloride (Mash 60 min) | Misc | 2 |
| 1.26 g | Epsom Salt (MgSO4) (Mash 60 min) | Misc | 3 |
| 1.04 g | Gypsum (Calcium Sulfate) (Mash 60 min) | Misc | 4 |
| 4 lbs | BEST Vienna (BESTMALZ) (4.6 SRM) | Grain | 5 |
| 4 lbs | Borlander Munich Malt (Briess) (10.0 SRM) | Grain | 6 |
| 4 lbs | CHÂTEAU PILSEN 2RS (1.5 SRM) | Grain | 7 |
| 8.00 oz | Caramel Rye (Weyermann) (35.0 SRM) | Grain | 8 |
| 2.65 g | Calcium Chloride (Sparge 60 min) | Misc | 9 |
| 1.89 g | Epsom Salt (MgSO4) (Sparge 60 min) | Misc | 10 |
| 1.56 g | Gypsum (Calcium Sulfate) (Sparge 60 min) | Misc | 11 |
| 0.25 oz | Hallertau Blanc [10.5%] - Boil 30 min | Hops | 12 |
| 1.0 pkgs | Amalgamation II (The Yeast Bay #WLP4641) | Yeast | 13 |
| 1.0 pkgs | Belgian Ardennes (Wyeast Labs #3522) | Yeast | 14 |