Cherry Sour (1 ratings)

All Grain Recipe

Submitted By: tresguey (Shared)
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Brewer: Mike Murphy
Batch Size: 5.25 galStyle: Fruit Lambic (23F)
Boil Size: 6.43 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: ROBOBREW
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Robobrew Mash and Sparge Med Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.99 gal Distilled Water Water 1
1.31 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
0.98 g Baking Soda (Mash 60 min) Misc 3
0.97 g Chalk (Mash 60 min) Misc 4
0.59 g Calcium Chloride (Mash 60 min) Misc 5
0.43 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
0.38 g Salt (Mash 60 min) Misc 7
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 8
6 lbs White Wheat Malt (2.4 SRM) Grain 9
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 10
0.59 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 11
0.44 g Baking Soda (Sparge 60 min) Misc 12
0.43 g Chalk (Sparge 60 min) Misc 13
0.26 g Calcium Chloride (Sparge 60 min) Misc 14
0.19 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
0.17 g Salt (Sparge 60 min) Misc 16
1.0 pkgs Wildbrew Philly Sour (Lallemand #- ) Yeast 17
3.00 lbs Cherry Puree (Bottling 0 days) Misc 18

Ratings

Outstanding

by tresguey

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