Friek - Sour 20 Recipe

Recipe Info

Recipe Image

Friek - Sour 20

by on
All Grain + Extract
5.5 Gallon(s)
6 Gallon(s)
60 min
50%
Long-aged sour ale. Brewed 8/29/18. Used Skagit Valley Malt with pils (Talisman) and pale/2-row (NZ-151). Mashed 2 hours at 148F with 4.5 gallons; then added 2 gallons at 190F for 10 minutes; vorlaufed then batch sparged; netted 5.5 gallons wort; topped kettle up to 6 gallons with 1/2 gallon water. Boiled 90 minutes. OG was 1.045. Tranferred to a secondary 9/14/18. Tertiary, racked onto 3 lb cherry puree and 1 lb tart cherries 3/11/19. Then racked onto 24 oz raspberries 5/3/19. Bottled 12/16/19. FG was 1.003. Only ended up with about 3 gallons after all the losses.

Fermentables

38% - Pilsner - US
5
34
1
Extract
31% - 2-Row - US
4
37
1
Mash
8% - Vienna - US
1
36
4
Mash
23% - Wheat - US
3
39
1
Mash

Hops

T90 Aged Lambic Hops
0.25
Pellet
Boil
30 min(s)
0
0.0
Styrian Celeia
0.25
Pellet
Boil
20 min(s)
4.5
2.2
Styrian Celeia
0.25
Pellet
Boil
5 min(s)
4.5
0.7

Yeast

Imperial - Sour Batch Kidz
70%

Other Stuff

Wyeast - 5335 Lactobacillus
1
each
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Friek - Sour 20
  • 5.50 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.058 OG
  • 1.017 FG
  • 2.9 IBU (tinseth) Bitterness
  • 0.05 BG:GU
  • 3.1° SRM Color
  • 50% Efficiency
  • 5.3% ABV Alcohol
  • 197 per 12oz Calories
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