004. Red Head Ninja Sour - Recipe

004. Red Head Ninja Sour (1 ratings)

Batch Size: 15.85 gal	Style: Saison (25B)
Boil Size: 22.32 gal	Style Guide: BJCP 2015
Color: 6.1 SRM	Equipment: Braumeister 50L
Bitterness: 10.4 IBUs	Boil Time: 90 min
Est OG: 1.053 (13.0° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.004 SG (1.1° P)	Fermentation: Ale, Two Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15 lbs 6.92 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1
3 lbs 4.91 oz	Wheat, Flaked (1.6 SRM)	Grain	2
2 lbs 3.27 oz	Carahell (Weyermann) (13.0 SRM)	Grain	3
2 lbs 3.27 oz	Munich Malt (9.0 SRM)	Grain	4
1 lbs 12.22 oz	Vienna Malt (3.5 SRM)	Grain	5
4 lbs 6.55 oz	Pale Liquid Extract (8.0 SRM)	Extract	6
3.53 oz	Tettnang [2.1%] - Boil 240 min	Hops	7
5.0 pkgs	Belgian Saison I Ale (White Labs #WLP565)	Yeast	8
1.0 pkgs	Amalgamation (Yeast Bay #)	Yeast	9
1.0 pkgs	Roselare Belgian Blend (Wyeast Labs #3763)	Yeast	10
1.0 pkgs	Brettanomyces Claussenii (White Labs #WLP645)	Yeast	11
1.0 pkgs	Brettanomyces Lambucus (Wyeast Labs #5526)	Yeast	12
100.00 mg	Grated ginger (Secondary 60 days)	Misc	13
3.00 kg	Cranberries, dried (Secondary 8 weeks)	Misc	14