Belgian Sour 
All Grain Recipe
Submitted By: smswaney (Shared)
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Brewer: Kurt Dean | |
Batch Size: 5.00 gal | Style: Belgian Specialty Ale (16E) |
Boil Size: 6.73 gal | Style Guide: BJCP 2008 |
Color: 14.7 SRM | Equipment: Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 19.9 IBUs | Boil Time: 60 min |
Est OG: 1.079 (19.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Two Stage |
ABV: 8.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
10 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
2 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
1 lbs |
Special Roast (50.0 SRM) |
Grain |
4 |
8.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
5 |
8.00 oz |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
6 |
2.00 oz |
Saaz [3.3%] - Boil 60 min |
Hops |
7 |
1.0 pkgs |
Belgian Style Ale Yeast Blend (White Labs #WLP575) |
Yeast |
8 |
1.0 pkgs |
Belgian Sour Mix 1 (White Labs #WLP655) |
Yeast |
9 |
1.00 oz |
French Oak Chips (Secondary 4 weeks) |
Misc |
10 |
Notes
Recipe from ZZymurgy Gold medal winner National Homebrew competition 2013 Category 16 Belgian and French AleThis Recipe Has Not Been Rated