Category: 20 – Sour Ale
Brewers: Amos Browne and Jessica Tizzard
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
3 gal | 60 min | 15.5 IBUs | 4.3 SRM | 1.052 | 1.017 | 4.6 % |
Actuals | 1.052 | 1.002 | 6.6 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Gueuze | 23 E | 1.04 - 1.06 | 1 - 1.006 | 0 - 10 | 3 - 7 | 2.6 - 3.4 | 5 - 8 % |
Fermentables
Name | Amount | % |
---|---|---|
Pilsner (2 Row) Bel | 6.6 lbs | 83.23 |
Wheat, Flaked | 1 lbs | 12.61 |
Oats, Flaked | 5.28 oz | 4.16 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Goldings, East Kent | 0.5 oz | 60 min | Boil | Pellet | 4.7 |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
London Ale III (1318) | Wyeast Labs | 73% | 64°F - 74°F |
Lactobacillus (5335) | Wyeast Labs | 80% | 60°F - 95°F |
Mash
Step | Temperature | Time |
---|---|---|
Saccharification | 158°F | 70 min |
Notes
This beer was a blend of four different pale sour beers. Three of the four were made w/ this recipe, each with a different combo of LAB and yeast. See: http://www.browneandbitter.com/2015/10/autumn-2015-blending-pale-sours.html |
Download
Download this recipe's BeerXML file |