Sour 1

All Grain Recipe

Submitted By: schaez (Shared)
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Batch Size: 60.00 galStyle: Flanders Brown Ale/Oud Bruin (17C)
Boil Size: 65.44 galStyle Guide: BJCP 2008
Color: 18.2 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 23.1 IBUsBoil Time: 60 min
Est OG: 1.058 (14.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
90 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
20 lbs Munich Malt - 10L (10.0 SRM) Grain 2
6 lbs Caramunich Malt (56.0 SRM) Grain 3
5 lbs Aromatic Malt (26.0 SRM) Grain 4
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
5 lbs Special B Malt (180.0 SRM) Grain 6
5 lbs Wheat, Flaked (1.6 SRM) Grain 7
2 lbs Vienna Malt (3.5 SRM) Grain 8
1 lbs Carafa III (525.0 SRM) Grain 9
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10
8.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 11
3.00 oz Magnum [12.5%] - Boil 60 min Hops 12
2.0 pkgs French Saison (Wyeast Labs #3711) Yeast 13
2.0 pkgs Roselare Belgian Blend - Temp Selection (Wyeast Labs #3763) Yeast 14
8.00 tsp Ice (Primary 3 days) Misc 15
1.00 tsp DME for Starter - 2.5 lbs (Primary 3 days) Misc 16
1.00 tsp Propane (Primary 3 days) Misc 17

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