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MHTG Sour barrel project

Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott Peters
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1.062
1.011
6.71%
11.18
23.49
Fermentables
Amount Fermentable PPG °L Bill %
10 lbAmerican - Pale 2-Row10 lb Pale 2-Row371.882.1%
1 lbBelgian - Special B1 lb Special B341158.2%
1 lbGerman - CaraMunich I1 lb CaraMunich I34398.2%
3 ozBelgian - De-Bittered Black3 oz De-Bittered Black345661.5%
12.19 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozMagnum1 oz Magnum HopsPellet15Boil5 min11.18
Mash Guidelines
Amount Description Type Temp Time
----150 F60 min
Starting Mash Thickness: 1.5 qt/lb
Yeast
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Madison, Wi - Well 17 - 2013
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 46 18 47 51 344
Mash Chemistry and Brewing Water Calculator
Notes
This is the recipe for an MHTG sour barrel project. 10 people will separately brew 5 gallon batches. Then we will combine them together and let is sour for about a year.
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Recipe QR Code
View Count: 282
Brew Count: 0
Last Updated: 2015-09-17 18:23 UTC
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