As i know that will take a while to finish this beer i would like to start as soon as possible
I´ve never brew a sour beer before and your help is needed
Just got this recipe bellow in the web:
I will be trying a 2 Galon recipe, and im wondering if i can Keep the rest of the Roselare for the 2nd Trial
IF you already tried a similar recipe, please be free to add your Input (im not necessarily sticked to this one)
I just would like to Keep the things as simple as possible..
thanks in advance
I´ve never brew a sour beer before and your help is needed
Just got this recipe bellow in the web:
- 5 lbs - Vienna Malt (3.5 SRM) (Grain) or Pale ale
4 lbs 8.0 oz - Pilsner (2 Row) Bel (2.0 SRM) (Grain)
3 lbs - Munich Malt - 10L (10.0 SRM) (Grain)
8.0 oz - Aromatic Malt (26.0 SRM) (Grain)
8.0 oz - Caramunich Malt (56.0 SRM) (Grain)
8.0 oz - Special B Malt (180.0 SRM) (Grain)
8.0 oz - Wheat Malt, Bel (2.0 SRM) (Grain)
1.0 oz - Goldings, East Kent [5.8%] - Boil 60 min (Hops) or Magnum
1 pkgs - Roselare Belgian Blend (Wyeast Labs #3763) (Yeast)
1 pkgs - Safale American (DCL/Fermentis #US-05) (Yeast) - Boil: 90 Minutes
Beer Profile
Original Gravity: 1.062 (15.1° P)
Final Gravity: 1.007 SG (1.8° P)
Alcohol by Vol: 7.3%
Color SRM: 14.6 Color Sample
Bitterness IBU: 15.8
Recipe Type: all-grain
Yield: 6.00 US Gallons
Source: Jamil
I will be trying a 2 Galon recipe, and im wondering if i can Keep the rest of the Roselare for the 2nd Trial
IF you already tried a similar recipe, please be free to add your Input (im not necessarily sticked to this one)
I just would like to Keep the things as simple as possible..
thanks in advance