78 - Light Saison Base Sour

All Grain Recipe

Submitted By: acrous2 (Shared)
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Brewer: Aaron C.
Batch Size: 6.50 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 8.30 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: Bug's Setup - InfuSsion Mash Tun
Bitterness: 5.7 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.62 gal Baton Rouge, LA Water 1
2.06 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.65 g Calcium Chloride (Mash 60 min) Misc 3
0.50 tbsp Lactic Acid 88% (Mash 60 min) Misc 4
6 lbs 12.00 oz Pilsen Malt (Franco-Belges) (1.7 SRM) Grain 5
3 lbs 4.00 oz White Wheat Malt (2.4 SRM) Grain 6
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 7
3.71 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 8
2.96 g Calcium Chloride (Sparge 60 min) Misc 9
0.25 oz Hallertau Blanc [10.5%] - Boil 30 min Hops 10
1.0 pkgs Amalgamation II (The Yeast Bay #WLP4641) Yeast 11
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 12

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