Lambic Recipe - Spunky sour

Recipe Info

Recipe Image

Spunky sour

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
20 min
75%
Split from a 10 gallon mash, 5 gallons to sour on 32 oz Mango Goodbelly, then boil. WATER PROFILE Use "4 grams of calcium chloride for each 5 gallons of brewing water, and add 7 grams of gypsum to your brewing water with the calcium chloride." in straight RO water (not DI'd) 15 gallons of water prepared = 12 grams calcium chloride and 21 grams of gypsum

Fermentables

100% - 2-Row - US
11
37
1
Mash

Hops

Citra
0.5
Pellet
DryHop
7 day(s)
12
0.0
Lemondrop
0.5
Pellet
DryHop
7 day(s)
5.2
0.0

Yeast

Fermentis Safale US-05
81%
Fermentis Safale US-05
81%

Other Stuff

Mango Goodbelly
32
oz
Mash
Toasted Oak Cubes
2
oz
Secondary

Mash Steps

Saccharification Rest
Direct Heat
150
60 min
Mash-Out
Infusion
180
60 min

Special Instructions

1.
Add 32 oz Mango Goodbelly to 5 gallons from mash
2.
Wait ~3 days (pH should be 3 ish)
3.
Boil like normal no hops
4.
Dry hop after 1 week

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Spunky sour
Lambic
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 20  min Boil Time
  • 1.061 OG
  • 1.012 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 2.6° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 204 per 12oz Calories
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