Lambic Recipe - Dry-Hopped Sour
Lambic
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Dry-Hopped Sour
by anjo on 4/28/2016
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.
2% - Melanoidin Malt - US
White Labs California Ale V WLP051
No mash steps in this recipe
4/29: Mash at 147°F 60min
12ml Lactic Acid to pre-acidify mash
0.5lbs Unmilled Melanoidin
7 Flora Super 8 Probiotic
Purged w/CO2, covered and held @ 100°F for ~72hrs
Day 4 Dry Hop: 1G - 1oz Chinook; 1G - 1oz Mosaic; 5G - 1oz alypso (pellet) and 1/2oz Citra (leaf); Rhubarb 3G - 1oz Amarillo
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
-
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
Clone This Recipe
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