Roasted Rose Sour Mash 15% 
All Grain Recipe
Submitted By: orangetones (Shared)
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| Brewer: Steve | |
| Batch Size: 4.54 gal | Style: Specialty Beer (23A) |
| Boil Size: 5.74 gal | Style Guide: BJCP 2008 |
| Color: 23.6 SRM | Equipment: My Equipment |
| Bitterness: 32.7 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.0° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 1.58 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 1.64 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 10.58 oz |
Munich II (Weyermann) (8.5 SRM) |
Grain |
3 |
| 7.05 oz |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 7.05 oz |
Roasted Barley (450.0 SRM) |
Grain |
5 |
| 0.88 oz |
Cascade [7.1%] - Boil 60 min |
Hops |
6 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 0.88 oz |
Cascade [7.1%] - Boil 10 min |
Hops |
8 |
| 0.50 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
9 |
| 1.06 oz |
Amarillo Gold [8.7%] - Boil 0 min |
Hops |
10 |
| 1.06 oz |
Cascade [7.1%] - Boil 0 min |
Hops |
11 |
| 1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
12 |
| 3.17 oz |
Cascade [7.1%] - Dry Hop 7 days |
Hops |
13 |
Notes
Original Recipe 4kg of 2-Row
Original Batch Size 21L (17.2L represents the amount needed for the removed Sour Mash portion)
15% of the 2-Row has been removed for the sour mash
Mash 780g of base malt in 2L of water.
Sparge with 2.6L water
Create Lacto Starter with this and keep at 46*C for 2-3 days
Mash the rest of the malt bill and lauter as normal.
Add soured wort into the boil kettle for a full boil.This Recipe Has Not Been Rated
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