Sour Ale No. 15 Recipe

Recipe Info

Recipe Image

Sour Ale No. 15

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
50%
This was my 15th batch of sour ale, but only my second kettle sour. Mashed 90 minutes at 150. Batch sparged. Wort souring began 11/2/16 at 1:30 p.m., started boil 11/4/16 at 7 a.m.; pH dropped down to 3.3 in that time. Preboil wort was 1.033. Adjusted pH to 4.5 with a few tsp of lactic acid. After bringing wort up to 200F, I chilled it to 100, then pitched 3 plain GoodBelly Straight Shots (equal to about 60 billion cells of L. Plantarum). 11/9/16 racked onto 3 lbs raspberry puree. Bottled late Jan. 2017. FG = 1.004, pH = 3.4

Fermentables

41% - 2-Row - US
6
37
1
Mash
20% - Wheat Malt - DE
3
37
2
Mash
20% - Pilsner - DE
3
38
1
Mash
7% - Golden Promise - UK
1
37
3
Mash
3% - CaraVienna - BE
0.5
34
22
Mash
2% - Aromatic Malt - US
0.25
35
20
Mash
3% - Flaked Oats - US
0.5
37
1
Mash
3% - Flaked Rye - US
0.5
36
2
Mash

Hops

Horizon
0.5
Pellet
Boil
30 min(s)
13.1
18.4
Waimea
1
Pellet
Boil
1 min(s)
17.4
2.7

Yeast

Mangrove Jack's Craft Series dried yeast - M27 Belgian Ale
70%

Other Stuff

raspberry puree
3
lb
Secondary

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. 15
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.016 FG
  • 21.1 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 5.8° SRM Color
  • 50% Efficiency
  • 4.9% ABV Alcohol
  • 184 per 12oz Calories
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