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 gal	Style: Straight (Unblended) Lambic (17D)
Boil Size: 13.96 gal	Style Guide: BJCP 2008
Color: 6.6 SRM	Equipment: my single tier
Bitterness: 0.0 IBUs	Boil 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

Ingredients
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

Notes

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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