Tart of Darkness 
All Grain Recipe
Submitted By: brett (Shared)
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| Batch Size: 5.50 gal | Style: Mixed-Fermentation Sour Beer (28B) |
| Boil Size: 7.04 gal | Style Guide: BJCP 2015 |
| Color: 30.2 SRM | Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L) |
| Bitterness: 6.2 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.8° P) | Mash Profile: Brett's Full Body with dough in and mash out, 1.25 qt/lb |
| Est FG: 1.005 SG (1.3° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
3 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 8.00 oz |
Black Barley (Briess) (500.0 SRM) |
Grain |
5 |
| 6.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
| 0.50 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
7 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 1.0 pkgs |
Roselare Belgian Blend (Wyeast Labs #3763) |
Yeast |
9 |
| 1.0 pkgs |
Sour Cherry Funk (Giga Yeast #GB150) |
Yeast |
10 |
Notes
Nathan Fennely’s version of The Bruery’s classic originally written for Anvil Foundry and converted to Binnshire Brewing’s system.This Recipe Has Not Been Rated
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