1st Sour brew- Help With Recipe

[Zrab11]

So I love Wild ale's. I get to try a lot of the Fruited lambics since I live in Indiana and Upland has a wonderful sour program.

So I decided its time to dive into making me a sour. Here is the Recipe for a sour that a guy at my LHBS gave me. Its a partial mash recipe- can be found here on brew toad

Flanders Red Ale
Notes:

At 6mos.: Gravity: 1.012 @ 70ºF Great aroma, thin body. Not fully devloped profile. I would like the color to be a bit darker. Very little tartness. Additional Dregs Pitched: -1809 Berliner Weiss @ 6mos. -Monks Cafe @ 6mos. -Petrus Oud Bruin @ 7mos.


Fermentables Efficiency: 75.0% Batch size: 5.0 gal


Fermentable Amount Use PPG Color
Briess Golden Light DME 5.0 lb 58% Boil 43 4 °L

Simpson's Munich Malt 2.0 lb 23% Mash 35 7 °L

American White Wheat 1.0 lb 11% Mash 39 2 °L

Castle Château Special B® 0.25 lb 2% Mash 35 112 °L

Simpson's Aromatic Barley Malt 0.25 lb 2% Mash 35 22 °L

Weyermann® CARAFA® II 0.06 lb 0% Mash 32 431 °L


Hops Boil time: 60 min

Hop Amount Time Use Form AA
Newport (US) 0.75 oz 60 min Boil Pellet 10.0%


Yeast

Roeselare Ale Blend Wyeast 3763 80.0%


Extras

Name Amount Time Use
Irish Moss 1.0 tsp 20.0 min Boil
American Oak Cubes (Medium Toast) 2.0 oz 365.0 days Primary


Predicted Stats

1.062 OG


1.011 FG


25 IBU

6.7% ABV

11 SRM

0.4 IBU/OG





I have a 60qt Mash tun cooler and have a 15 gal keggle as my HLT and a 15 gal Keggle as my brew pot.

We plan to ferment in 2 buckets. 1 will be a base sour and one will have fruit in it.

So I need some help to get this recipe ALL grain. So please check out the recipe and help me translate it to all grain. Would love to do a 6 gallon batch!

 

[CadillacAndy]

At 75% efficiency you'd replace the DME with about 8lbs of pilsner malt or 2 row. I usually use pils malt in my Flanders Reds, but I've also used regular American 2 row.

 

[Calder]

I'd cut the hops by half. You should consider using carboys or BBs in stead of buckets. Do not make a starter.