Mixed-Fermentation Sour Beer Recipe - Sarsaparilla Sour

Recipe Info

Recipe Image

Sarsaparilla Sour

by on
All Grain + Extract
23 Liter(s)
23 Liter(s)
60 min
75%
Gonna have to base process on this: https://brewgr.com/recipe/50450/sour-ale-no-2-recipe And recipe notes on this: https://www.homebrewtalk.com/threads/sarsaparilla-ale.333854/

Fermentables

39% - Liquid Malt Extract - Light - US
1.5
35
4
Extract
39% - Liquid Malt Extract - Amber - US
1.5
35
10
Extract
8% - Midnight Wheat - US
0.3
32
549
Mash
6% - Crystal 120L - CA
0.25
33
120
Mash
5% - Honey Malt - CA
0.2
37
25
Mash
3% - Roasted Barley - US
0.1
25
300
Mash

Hops

Tettnang
10
Pellet
Boil
45 min(s)
4.5
4.7
Loral
10
Pellet
Boil
15 min(s)
11.5
6.5
Loral
10
Pellet
FlameOut
0 min(s)
0
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Lactic Acid
12
ml
Boil
Sarsaparilla Root
0.03
kg
Boil
Wyeast 5335 Lactobacillus Delbrueckii
1
each
Primary
Sarsaparilla Root
0.07
kg
Secondary
Licorice
0.03
kg
Secondary
Vanilla Extract
20
ml
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

Sarsaparilla Sour
Mixed-Fermentation Sour Beer
  • 23.00 Gallons Liters Batch Size
  • 23.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.046 OG
  • 1.012 FG
  • 11.3 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 33.5° SRM Color
  • 75% Efficiency
  • 4.3% ABV Alcohol
  • 152 per 12oz Calories
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