Fall'14 Sours x2 batch (ECY20 & ECY 34)

All Grain Recipe

Submitted By: sweetcell (Shared)
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Brewer: Sweetcell
Batch Size: 11.00 galStyle: Straight (Unblended) Lambic (17D)
Boil Size: 13.96 galStyle Guide: BJCP 2008
Color: 6.6 SRMEquipment: my single tier
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Amount Name Type #
9 lbs Pilsnermalt 6RW (Castle Malting) (1.7 SRM) Grain 1
5 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2
2 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 3
2 lbs Melanoidin (Weyermann) (30.0 SRM) Grain 4
2 lbs Rye Malt (Weyermann) (3.0 SRM) Grain 5
14.40 oz Oats, Flaked (1.0 SRM) Grain 6
12.00 oz Carapils (Briess) (1.5 SRM) Grain 7
8.00 oz Acidulated (BestMälz) (1.5 SRM) Grain 8
8.00 oz Aged Hop [0.0%] - Boil 60 min Hops 9


brewed on Tuesday, 11/04/14. flaked wheat bought at Whole Foods' bulk section. first runnings 1.071. OG 1.056. Extra long boil, probably 2 hours total, because i forgot that i didn't have enough hoses to both mash the IPA/Dubbel batch while boiling/cooling this one, so had to wait for IPA/Dub to mash at least a half hour before pulling the hoses. added some DME, 1/2 to 1 pound (Briess Golden Light). lots of foam going in to the fermenter. both batches took off, could have used blow offs. instead i just cleaned the airlocks several times. once fermentation subsided, added about a gallon of "Mini-saison" to bring each up to 6 gallons. racked ECY20 to a glass 6-gallon secondary on Dec 14.

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