Sour Dark - Rare Barrel Clone - RR Method - Barrel Aged Recipe

Recipe Info

Recipe Image

Sour Dark - Rare Barrel Clone - RR Method - Barrel Aged

by on
All Grain
10 Gallon(s)
13 Gallon(s)
90 min
73%
RB dark sour ale employing RR method. Au Revoir.

Fermentables

68% - Pilsner - DE
18.5
38
1
Mash
11% - White Wheat - US
3
40
2
Mash
4% - Red Wheat - US
1
38
2
Mash
4% - Flaked Oats - US
1
37
1
Mash
4% - Aromatic Malt - US
1
35
20
Mash
4% - Caramel/Crystal 60 - US
1
36
60
Mash
4% - Chocolate Malt - US
1
34
350
Mash
1% - De-Bittered Black - BE
0.25
34
500
Steep
1% - Acidulated Malt - DE
0.31
27
3
Mash

Hops

Aged Galaxy
0.75
Pellet
Boil
30 min(s)
14.9
13.1

Yeast

Wyeast Trappist High Gravity 3787
79%
Wyeast Belgian Lambic Blend 3278
70%
Wyeast Roeselare Ale Blend
80%
House Culture
70%

Other Stuff

Gypsum
3
each
Mash
Calcium Chloride
3
each
Mash

Mash Steps

Single Step Infusion
Infusion
155
90 min

Special Instructions

1.
Adjust water with 3g gypsum.
2.
Adjust water with 3g calcium chloride.
3.
Mash in at 155.
4.
Target mash pH: 5.54
5.
Actual mash pH: 5.32 (get monthly water report)
6.
PBG: 1.066
7.
OG: 1.075 (average taken from two 5G carboys)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sour Dark - Rare Barrel Clone - RR Method - Barrel...
  • 10.00 Gallons Liters Batch Size
  • 13.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.074 OG
  • 1.019 FG
  • 13.1 IBU (tinseth) Bitterness
  • 0.18 BG:GU
  • 24.6° SRM Color
  • 73% Efficiency
  • 7.2% ABV Alcohol
  • 254 per 12oz Calories
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