Recipe Type: All Grain
Yeast: Belgian Ale No.3
Additional Yeast or Yeast Starter: Brettanomyces Claussenii
Batch Size (Gallons): 5.0
Original Gravity: 1.116 (1.104 to 1.122)
Final Gravity: 1.029 (1.026 to 1.032)
IBU: 15.0
Boiling Time (Minutes): n/a
Color: 51° SRM (Black)
Primary Fermentation (# of Days & Temp): 10 days
Additional Fermentation: tertiary; there is none.
Secondary Fermentation (# of Days & Temp): 63
Tasting Notes: Very good. A must try... ww

SOUR CROTCH
Specialty/Sour
11.6% ABV .... .


MALT BILL
% LB OZ Malt or Fermentable
21% 5 0 American Munich
13% 3 0 Belgian CaraVienne
13% 3 0 Belgian Black Roast
8% 2 0 Belgian Biscuit Malt
8% 2 0 Briess Cherrywood Smoke Malt
8% 2 0 Gambrinus Honey Malt
8% 2 0 American Black Barley
4% 1 0 American Six-row Pale
4% 1 0 Acidulated Malt
4% 1 0 Barley, Raw
4% 1 0 Carafoam
4% 1 0 Belgian Caramel Pils


HOP BILL
use time oz variety form
boil 60 mins 1.0 Hersbrucker pellet
boil 50 mins 0.25 Green Bullet pellet
boil 45 mins 1.25 Goldings, East Kent pellet
boil 35 mins 0.5 Hallertau pellet


YEAST(s)
Belgian Ale No.3 info
[ale yeast in liquid form with medium flocculation]
Brettanomyces Claussenii=supplemental, like the Damnosous
[ale yeast in liquid form with medium flocculation]
Pediococcus Damnosus=secondary
[ale yeast in liquid form with medium flocculation]


MISCELLANEOUS INGREDIENTS
use time amount ingredient
boil 55 min 2.5 ounces Cranberries, Fresh
boil 60 min 1 ounces Grapes, Zinfandel
boil 40 min 1 ounces Labrador Tea
boil 35 min 1 ounces Orange Peel, Bitter
boil 35 min 1 ounces Licorice Stick
boil 30 min 1 ounces Licorice Root
boil 15 min 1 ounces Irish Moss
boil 10 min 1 ounces Black Currant
boil 5 min 8.5 ounces Cherries (any demographic)
boil 1 min 5 ounces Grapefruit (meat is preferred to zest)
boil 1 min .75 ounces Durian
primary: 1 tsp Pectin Enzyme (10 days)
secondary: 2 ounces Oak Chips, Port Soaked (35 days)
secondary 1 ounces Pectin Enzyme (40 days)
secondary: 6 ounces Rasberries (32 days)
secondary: 6 liquid ounces Black Cherry/Licorice Combo Extract
(60 days)

Thrown-in 1oz. Port-soaked oak cubes; take them out on the 30-35th day. Let sit for another 28 days. Belgian No.3 is for Primary, while the Brettonamyces and Pediococcus is reserved for Secondary. Use good use of it.



MASH-TYPE
Protein Rest at 133 °F for 20 mins infusion of 6 gal
Conversion / Saccharification Rest at 154 °F for 60 mins infusion of 2.8 gal
Mash-out at 167 °F for 15 mins infusion of 2.93 gal