BHMPIRE
Member
I've been using the ingredients listed in the recipe Deschutes has posted on their website: http://www.deschutesbrewery.com/recipe/dissident-clone, to build my recipe for a sour brown.
So far I have this:
% LB OZ
43% 8 0 Pilsner Malt
22% 4 0 Weyermann Bohemian Pilsner
16% 3 0 Munich Malt
5% 1 0 Acidulated Malt
5% 1 0 Caramel/Crystal Malt - 20L
3% 0 8 Crystal 80L
3% 0 8 Special B Malt
3% 0 8 Candi Sugar, Dark
The OG is about 1.104 and the SRM is 27.
I need to keep the OG between 1.104 and 1.108 but I need the SRM to come down to about 22 or so. Any ideas?
Here's a link to my hopville recipe: http://hopville.com/recipe/1619210/flanders-brown-ale-oud-bruin-recipes/the-dissident-clone
So far I have this:
% LB OZ
43% 8 0 Pilsner Malt
22% 4 0 Weyermann Bohemian Pilsner
16% 3 0 Munich Malt
5% 1 0 Acidulated Malt
5% 1 0 Caramel/Crystal Malt - 20L
3% 0 8 Crystal 80L
3% 0 8 Special B Malt
3% 0 8 Candi Sugar, Dark
The OG is about 1.104 and the SRM is 27.
I need to keep the OG between 1.104 and 1.108 but I need the SRM to come down to about 22 or so. Any ideas?
Here's a link to my hopville recipe: http://hopville.com/recipe/1619210/flanders-brown-ale-oud-bruin-recipes/the-dissident-clone
