Hi all, at the end of the month I will be making my first sour, a Flanders Red. Please check out the recipe below and let me know what you think. Cheers!
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.063 SG
Estimated Color: 15.7 SRM
Estimated IBU: 17.5 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Vienna Malt (3.5 SRM) Grain 1 30.1 %
3 lbs 4.8 oz Munich Malt (9.0 SRM) Grain 2 24.8 %
3 lbs 4.8 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3 24.8 %
13.6 oz Wheat, Flaked (1.6 SRM) Grain 4 6.4 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 5 3.8 %
7.2 oz Aromatic Malt (26.0 SRM) Grain 6 3.4 %
7.2 oz Caramunich Malt (56.0 SRM) Grain 7 3.4 %
7.2 oz Special B Malt (180.0 SRM) Grain 8 3.4 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 75.0 Hop 9 17.5 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 10 -
Mash Schedule
Total Grain Weight: 13 lbs 4.8 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 16.62 qt of water at 132.8 F 122.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.91gal) of 168.0 F water
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.063 SG
Estimated Color: 15.7 SRM
Estimated IBU: 17.5 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Vienna Malt (3.5 SRM) Grain 1 30.1 %
3 lbs 4.8 oz Munich Malt (9.0 SRM) Grain 2 24.8 %
3 lbs 4.8 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3 24.8 %
13.6 oz Wheat, Flaked (1.6 SRM) Grain 4 6.4 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 5 3.8 %
7.2 oz Aromatic Malt (26.0 SRM) Grain 6 3.4 %
7.2 oz Caramunich Malt (56.0 SRM) Grain 7 3.4 %
7.2 oz Special B Malt (180.0 SRM) Grain 8 3.4 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 75.0 Hop 9 17.5 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 10 -
Mash Schedule
Total Grain Weight: 13 lbs 4.8 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 16.62 qt of water at 132.8 F 122.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.91gal) of 168.0 F water