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Sours
Batch #123
Brewed 1-21-2012
| Brewer: | tinman | Email: | - | |||||
| Beer: | Sours | Style: | Belgian Fruit Lambic | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 38 IBU | |||||
| OG: | 1.051 | FG: | 1.012 | |||||
| Alcohol: | 5.0% v/v (4.0% w/w) | |||||||
| Water: | none - city water | |||||||
| Grain: | 5 lb. 0 oz. American 2-row 5 lb. 0 oz. Wheat malt 5 lb. 0 oz. American Vienna 0 lb. 4 oz. British black patent |
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| Mash: | 55% efficiency | |||||||
| 4 gallons 171 degree water for a 150 rest-60 minutes MO 168 degrees 15 minutes 2.5 gal 190 degree water 60 minute batch sparge |
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| Boil: | 60 minutes | SG 1.041 | 7.5 gallons | |||||
| IM at 10 | ||||||||
| Hops: | 1 oz. Nugget - aged 3 months (12% AA, 60 min.) | |||||||
| Yeast: | roselare at first pitch Belgian Ardennes at 5 days |
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| Log: | preboil 1.053 OG 1.060 Going to let primary 6-8 weeks, then xfer to 6 (1) gallon bottles and ferment on different fruits - probably black raspberry, tart cherry, sweet black cherry, kiwi, plums, and last one with about 4 oz of whole leaf comet hops. |
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| Carbonation: | 3.0 volumes | Corn Sugar: 6.20 oz. for 5.75 gallons @ 60°F | ||||||
Recipe posted 02/14/12.
