079 - Biere De Garde Sour Base 
All Grain Recipe
Submitted By: acrous2 (Shared)
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| 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 |
Ingredients
| 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 |
Notes
7/25/20 - FG 1.010 - a little dry. Not much Brett character
8/4/20 - For 60/40 sour/plain blend use 2.9 oz table sugar. (FG 1.005/1.010)
8/7/20 - Blended 3 gallons of Sour batch to 2 gallons of brett batch. Dry hopped with 2 oz. hersbrucker
For Cerise Rouge (Cherry Batch) - Blend 2 gallons of sour to 3 gallons of brett batch. Dry hop with 2 oz. strisselspalt
Bottled with Brett Brux (white labs)This Recipe Has Not Been Rated
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