79 - Biere De Garde Sour Base

All Grain Recipe

Submitted By: acrous2 (Shared)
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Brewer: Aaron Crousillac
Batch Size: 6.50 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 8.30 galStyle Guide: BJCP 2015
Color: 7.9 SRMEquipment: Bug's Setup - InfuSsion Mash Tun
Bitterness: 5.5 IBUsBoil 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)

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