2020.1.1B - Dark Sour Ale - NV v2 - FT.12 Recipe

Recipe Info

Recipe Image

2020.1.1B - Dark Sour Ale - NV v2 - FT.12

by on
All Grain
6 Gallon(s)
7.5 Gallon(s)
90 min
70%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - DE, Unmalted Wheat - BE, Dextrine Malt - UK, Flaked Oats - US, Malted Oats - US, Aromatic Malt - US, Caramel/Crystal 60 - US, Pale Chocolate - UK, Chocolate Malt - US, Strisselspalt Hops, Omega Hot-Head Ale - OYL-057 Homebrew Yeast, House Culture Homebrew Yeast, Gypsum, Calcium Chloride.

This recipe was cloned from Sour Dark - Rare Barrel Clone - RR Method - No. 2.

Fermentables

42% - Pilsner - DE
7.5
38
1
Mash
28% - Unmalted Wheat - BE
5
35
2
Mash
11% - Dextrine Malt - UK
2
33
2
Mash
8% - Flaked Oats - US
1.5
37
1
Mash
3% - Malted Oats - US
0.5
37
1
Mash
3% - Aromatic Malt - US
0.5
35
20
Mash
3% - Caramel/Crystal 60 - US
0.5
36
60
Mash
1% - Pale Chocolate - UK
0.25
32
200
Mash
1% - Chocolate Malt - US
0.25
34
350
Mash

Hops

Strisselspalt
1
Pellet
Boil
60 min(s)
2
5.0

Yeast

Omega Hot-Head Ale - OYL-057
80%
House Culture
85%

Other Stuff

Gypsum
4
each
Mash
Calcium Chloride
4
each
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
::::: WATER :::::
2.
100% filtered NYC tap water (with a little bit of snow).
3.
Adjust strike water: 2g gypsum, 2g calcium chloride.
4.
Adjust sparge water: 2g gypsum, 2g calcium chloride.
5.
::::: BREW :::::
6.
Mash in at 155.
7.
PBG: 1.053
8.
OG: 1.068
9.
::::: CELLAR :::::
10.
Pitched Omega Hot Head for primary.
11.
- Consider using the belgian ale strain from RR in ASB.
12.
Condition on mixed culture.
13.
Carbonate to 2.4 volumes of CO2.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

2020.1.1B - Dark Sour Ale - NV v2 - FT.12
  • 6.00 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.076 OG
  • 1.013 FG
  • 5.0 IBU (tinseth) Bitterness
  • 0.07 BG:GU
  • 16.8° SRM Color
  • 70% Efficiency
  • 8.1% ABV Alcohol
  • 258 per 12oz Calories
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