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The Sour Scorpion
A traditional Flanders Brown
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://bobsbeerandbbq.com | |||||||
| Beer: | The Sour Scorpion | Style: | Flanders Brown | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.077 | FG: | 1.011 | |||||
| Alcohol: | 8.5% v/v (6.7% w/w) | |||||||
| Grain: | 10 lb. 8 oz. Belgian Pilsner 1 lb. 8 oz. Belgian CaraMunich 1 lb. 8 oz. Belgian CaraVienne 1 lb. 8 oz. Flaked corn |
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| Mash: | 70% efficiency | |||||||
| 1.33 Quarts of water per pound of grain. Mash in @ 122°For 20 Minutes, Raise to 145° for 40 Minutes, raise to 162° for 30 minutes, raise to 169° for 10 minutes. Sparge with 176° water. | ||||||||
| Boil: | 120 minutes | SG 1.048 | 8.0 gallons | |||||
| Hops: | .5 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 40 min.) .25 oz. Hallertauer (4.25% AA, 30 min.) .75 oz. Hallertauer (4.25% AA, 15 min.) |
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| Yeast: | WLP001 California Ale Yeast - One week in the primary. This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: High In secondary add WLP 672 & WLP 661 @ Cellar temrature for up to 2 years (special order) |
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| Log: | Add 10 pounds of Fresh rasberries to secondary after 1 year | |||||||
| Carbonation: | Keg and Force carbonate | |||||||
Recipe posted 11/11/06.
