Belgian Sour

All Grain Recipe

Submitted By: smswaney (Shared)
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Brewer: Kurt Dean
Batch Size: 5.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 6.73 galStyle Guide: BJCP 2008
Color: 14.7 SRMEquipment: Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 19.9 IBUsBoil 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 Ale

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