Lambic Recipe - Rhubarb Dry-Hopped Sour 3G

Recipe Info

Recipe Image

Rhubarb Dry-Hopped Sour 3G

by on
All Grain
3 Gallon(s)
4.5 Gallon(s)
60 min
72%
Rhubarb golden kettle sour dry-hopped with Amarillo.

Fermentables

59% - Pilsner - BE
3.975
36
2
Mash
19% - Wheat Malt - DE
1.275
37
2
Mash
6% - Aromatic Malt - US
0.396
35
20
Mash
6% - Flaked Oats - US
0.396
37
1
Mash
6% - Spelt Malt - DE
0.396
37
2
Mash
2% - Rice Hulls - US
0.15
0
0
Steep
2% - Melanoidin Malt - US
0.15
37
20
Steep

Hops

Fuggles
0.2
Pellet
Boil
60 min(s)
3.8
4.5
Calypso
0.035
Pellet
Boil
60 min(s)
14.7
3.1

Yeast

White Labs California Ale V WLP051
72%

Other Stuff

Irish Moss
0.3
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.
Boil 60 minutes, cook two bunches of rhubarb into the boil
9.
Day 4 dry hop with 1oz Amarillo pellets
10.
Day 13 dry hop with 1oz Amarillo pellets

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • anjo

    Bottle Conditioned to 3.1 CO2

    5/17/2016 7:54:01 AM

Recipe Facts

Rhubarb Dry-Hopped Sour 3G
Lambic
  • 3.00 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.057 OG
  • 1.016 FG
  • 7.6 IBU (tinseth) Bitterness
  • 0.13 BG:GU
  • 6.0° SRM Color
  • 72% Efficiency
  • 5.3% ABV Alcohol
  • 192 per 12oz Calories
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