Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
28 g |
Domestic Hallertau28 g Domestic Hallertau Hops |
|
Leaf/Whole |
3.9 |
Boil
|
30 min |
12.88 |
100% |
|
28 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
180 g |
Flaked Maize
|
|
Other |
Mash |
0 min. |
Target Water Profile
Balanced Profile
Notes
A flemish red modified from Growler mag. https://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/
Souring is done off unpasturized grain in a sealed water bath instead of the modern "kettle sour" way. Still using a lacto+brett containing yeast, but that doesn't really matter as the main sour profile comes from the soured grain, with brett flavours coming with bottle conditioning.
Tips:
-pasteurize wort before souring. This set of grains carry more than just lacto.
-source at 115 deg F for at least 24 hours. Longer generally makes more a sourer beer.
-be patient after bottling. Aging is important. The beer is perfectly good after initial bottle carb, but the aging brings out a lot of goodness. Even after 5 weeks aging, the beer is fantastic.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-06-17 01:36 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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