2020.1.1A - Dark Sour Ale - NV - FT.12 Recipe

Recipe Info

Recipe Image

2020.1.1A - Dark Sour Ale - NV - FT.12

by on
All Grain
6 Gallon(s)
7.5 Gallon(s)
90 min
68%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - DE, Maris Otter Pale - UK, Wheat Malt - DE, Carapils - Dextrine Malt - US, Flaked Oats - US, De-Bittered Black - BE, Malted Oats - US, Unmalted Wheat - BE, Citra Cryo Hops, Mosaic Cryo Hops, Wyeast London Ale III 1318 Homebrew Yeast, Gypsum, Calcium Chloride, Salt, Chocolate, Blood Orange Puree.

This recipe was cloned from 2019.6.1 - IPA - Lib - FT.12.

Fermentables

42% - Pilsner - DE
9
38
1
Mash
19% - Maris Otter Pale - UK
4
38
3
Mash
14% - Wheat Malt - DE
3
37
2
Mash
9% - Carapils - Dextrine Malt - US
2
33
1
Mash
9% - Flaked Oats - US
2
37
1
Mash
2% - De-Bittered Black - BE
0.5
34
500
Steep
2% - Malted Oats - US
0.5
37
1
Mash
2% - Unmalted Wheat - BE
0.5
35
2
Mash

Hops

Citra Cryo
2
Pellet
DryHop
0 day(s)
0
0.0
Mosaic Cryo
1
Pellet
DryHop
0 day(s)
0
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
2.5
each
Mash
Calcium Chloride
3
each
Mash
Salt
2
each
Mash
Chocolate
1
lb
Boil
Blood Orange Puree
6
lb
Primary

Mash Steps

Saccharification Rest
Infusion
154
60 min

Special Instructions

1.
::::: WATER :::::
2.
Strike: 100% RO.
3.
Strike water additions: 2.5g gypsum; 3g calcium chloride; 2g salt
4.
Sparge: 100% RO.
5.
Sparge water additions: N/A.
6.
::::: BREW :::::
7.
Mash in at 156F and stir down to 154F.
8.
Single infusion mash: 154F
9.
Calculated mash pH: 5.5
10.
PBG:
11.
90 minute boil.
12.
OG: 1.093
13.
::::: CELLAR :::::
14.
Start primary at 67F.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

2020.1.1A - Dark Sour Ale - NV - FT.12
  • 6.00 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.090 OG
  • 1.024 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 21.3° SRM Color
  • 68% Efficiency
  • 8.5% ABV Alcohol
  • 315 per 12oz Calories
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