Fruit Lambic Recipe - Sour Ale No. 9a and 9b

Recipe Info

Recipe Image

Sour Ale No. 9a and 9b

by on
All Grain
6 Gallon(s)
7 Gallon(s)
90 min
54%
Brewed 2/5/16. OG was 1.041. Split the batch into two -- 9a is "Imogene" and 9b is "Josephine." 9a was transferred onto 2 oz Nelson Sauvin and 1 oz. Citra, and then racked off of it into a tertiary on 4/5/16. 9b was transferred onto 2 lbs of raspberries and 3 lbs puree on 2/23/16. Bottled both on 9/23/16.

Fermentables

41% - 2-Row - US
5
37
1
Mash
33% - Pilsner - DE
4
38
1
Mash
8% - Wheat - US
1
39
1
Mash
6% - Spelt Malt - DE
0.75
37
2
Mash
4% - Acidulated Malt - DE
0.5
27
3
Mash
4% - Belgian Aromatic - BE
0.5
37
32
Mash
4% - Flaked Oats - US
0.5
37
1
Mash

Hops

T90 Aged Lambic Hops
0.33
Pellet
Boil
60 min(s)
0
0.0

Yeast

Fermentis Safbrew Abbaye
82%

Other Stuff

Omega and Giga yeast blends
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

Sour Ale No. 9a and 9b
Fruit Lambic
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.041 OG
  • 1.007 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 4.5° SRM Color
  • 54% Efficiency
  • 4.3% ABV Alcohol
  • 133 per 12oz Calories
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