Lambic Recipe - Dry-Hopped Sour

Recipe Info

Recipe Image

Dry-Hopped Sour

by on
All Grain
10 Gallon(s)
11.5 Gallon(s)
60 min
72%
Golden kettle sour split into multiple carboys and dry-hopped with various hop varieties.

This recipe was cloned from Rare Barrel Golden Clone.

Fermentables

59% - Pilsner - BE
13.25
36
2
Mash
19% - Wheat Malt - DE
4.25
37
2
Mash
6% - Aromatic Malt - US
1.32
35
20
Mash
6% - Flaked Oats - US
1.32
37
1
Mash
6% - Spelt Malt - DE
1.32
37
2
Mash
2% - Rice Hulls - US
0.5
0
0
Steep
2% - Melanoidin Malt - US
0.5
37
20
Steep

Hops

Fuggles
0.53
Pellet
Boil
60 min(s)
3.8
3.6
Calypso
0.176
Pellet
Boil
60 min(s)
14.7
4.6

Yeast

White Labs California Ale V WLP051
72%

Other Stuff

Irish Moss
1
tsp
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
4/29: Mash at 147°F 60min
2.
12ml Lactic Acid to pre-acidify mash
3.
0.5 Rice Hulls
4.
Cool to 120°F
5.
0.5lbs Unmilled Melanoidin
6.
7 Flora Super 8 Probiotic
7.
Purged w/CO2, covered and held @ 100°F for ~72hrs
8.
Day 4 Dry Hop: 1G - 1oz Chinook; 1G - 1oz Mosaic; 5G - 1oz alypso (pellet) and 1/2oz Citra (leaf); Rhubarb 3G - 1oz Amarillo
9.
Day 13 Dry Hop: 1G - 1oz Chinook; 1G - 1oz Mosaic; 5G - 1oz Azacca (pellet) and 1oz Amarillo (pellet); Rhubarb 3G - 1oz Amarillo

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dry-Hopped Sour
Lambic
  • 10.00 Gallons Liters Batch Size
  • 11.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.057 OG
  • 1.016 FG
  • 8.2 IBU (tinseth) Bitterness
  • 0.14 BG:GU
  • 6.0° SRM Color
  • 72% Efficiency
  • 5.3% ABV Alcohol
  • 192 per 12oz Calories
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