Sour No. 16 Recipe

Recipe Info

Recipe Image

Sour No. 16

by on
All Grain + Extract
5 Gallon(s)
5.5 Gallon(s)
60 min
59%
Kettle sour. Mashed (1/15/17) at 152F for 90 minutes. Heated wort to 200, then chilled back down to 95. Pre-acidified with 3.5 tsp lactic acid, which brought pH down to 4.6 (figured it was close enough to the standard 4.5). Pitched 4 GoodBelly PlusShots (pomegranate / blackberry). 43 hours later (1/17/17), pH was 3.3, so I started the boil. At this point I added 1/3# Light DME and 1/2# CaraFoam (steeped at 148 for 30 minutes) to aid in head retention. 90-minute boil. OG was 1.054. 2/2/17 I transferred to a secondary and racked the beer onto 3 lbs of raspberry puree. Gravity was 1.009. 3/22/17 I bottled the beer with priming sugar and CBC. FG = 1.005. 6.4% ABV.

Fermentables

34% - 2-Row - US
4
37
1
Mash
25% - Maris Otter Pale - UK
3
38
3
Mash
25% - Pilsner - DE
3
38
1
Mash
8% - Flaked Rye - US
1
36
2
Mash
4% - Carafoam - DE
0.5
34
1
Mash
3% - Dry Malt Extract - Wheat - US
0.4
42
3
Extract

Hops

Nugget
0.25
Pellet
Boil
60 min(s)
14.8
13.6
Saaz
1
Pellet
Boil
15 min(s)
1.3
2.4
Saaz
1
Pellet
Boil
5 min(s)
3.8
2.8
Mosaic
1
Pellet
Boil
0 min(s)
12.7
0.0

Yeast

Wyeast French Saison 3711
81%

Other Stuff

GoodBelly PlusShot pomegranate & blackberry
4
each
Boil

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 No. 16
  • 5.00 Gallons Liters Batch Size
  • 5.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.010 FG
  • 18.7 IBU (tinseth) Bitterness
  • 0.35 BG:GU
  • 3.8° SRM Color
  • 59% Efficiency
  • 5.6% ABV Alcohol
  • 179 per 12oz Calories
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