Lambic Recipe - Big Barrel Golden Sour

Recipe Info

Recipe Image

Big Barrel Golden Sour

by on
All Grain
60 Gallon(s)
70 Gallon(s)
60 min
72%
Group brew in November

Fermentables

50% - Pilsner - DE
55
38
1
Mash
18% - Wheat - US
20
39
1
Mash
18% - Triticale Malt
20
37
4
Mash
9% - Golden Naked Oats - UK
10
33
10
Mash
4% - Acidulated Malt - DE
4
27
3
Mash

Hops

Aged Saaz
16
Pellet
Boil
60 min(s)
0.5
2.6

Yeast

White Labs Belgian Saison I WLP565
85%
White Labs Hefeweizen Ale WLP300
85%
Lambic blend repitch - mostly Cantillon dregs
85%

Other Stuff

Yeast Nutrient
1
tsp
FlameOut

Mash Steps

Saccharification Rest
Infusion
162
30 min

Special Instructions

2.
Hefeweizen, Belgian (Not Duvel), or these saisons: WLP565, WLP566, WLP568
2.
Saison Parfait, Funky Saison, Lambic Blend, Sour Barrel Blend, sour Solera, MTF blend

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Big Barrel Golden Sour
Lambic
  • 60.00 Gallons Liters Batch Size
  • 70.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.007 FG
  • 2.6 IBU (tinseth) Bitterness
  • 0.05 BG:GU
  • 4.2° SRM Color
  • 72% Efficiency
  • 5.3% ABV Alcohol
  • 159 per 12oz Calories
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