Specialty Sour
All Grain Recipe
Submitted By: Harvsbeer84 (Shared)Members can download and share recipes
Brewer: Shane Harvey | |
Batch Size: 5.50 gal | Style: Belgian Specialty Ale (16E) |
Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
Color: 9.7 SRM | Equipment: Barrel City BIAB |
Bitterness: 23.3 IBUs | Boil Time: 60 min |
Est OG: 1.056 (13.7° P) | Mash Profile: BIAB, Full Body |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 5.6% | Taste Rating: 30.0 |
Amount | Name | Type | # |
---|---|---|---|
6.50 gal | Seattle, WA | Water | 1 |
6.00 g | Gypsum (Calcium Sulfate) (Mash 60 min) | Misc | 2 |
7 lbs | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 3 |
3 lbs | Wheat, Flaked (1.6 SRM) | Grain | 4 |
1 lbs | Aromatic Malt (26.0 SRM) | Grain | 5 |
1 lbs | Cara-Pils/Dextrine (2.0 SRM) | Grain | 6 |
4.00 oz | Special B Malt (180.0 SRM) | Grain | 7 |
1.50 oz | Tettnang [4.5%] - Boil 90 min | Hops | 8 |
2.00 oz | Saaz [4.0%] - Steep 0 min | Hops | 9 |
1.0 pkgs | French Saison (Wyeast Labs #3711) | Yeast | 10 |