Anyone who is able to comment, let me know. This is my next brew, and hope to order ingredients next week. I am planning an 11 gallon batch (split into two fermentors) with 2 yeast/bug combos.
One with white labs flemish ale blend, the other with the sour mix1.
Recipe Specifications
--------------------------
Boil Size: 16.14 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.25 gal
Estimated OG: 1.056 SG
Estimated Color: 12.9 SRM
Estimated IBU: 14.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 6.5 oz Munich Malt (9.0 SRM) Grain 1 27.0 %
6 lbs 6.5 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2 27.0 %
6 lbs 6.5 oz Vienna Malt (3.5 SRM) Grain 3 27.0 %
2 lbs 2.2 oz Caramunich Malt (56.0 SRM) Grain 4 9.0 %
1 lbs 14.4 oz Wheat Malt, Bel (2.0 SRM) Grain 5 8.0 %
7.6 oz Special B Malt (180.0 SRM) Grain 6 2.0 %
2.00 oz Hallertauer [4.80 %] - Boil 90.0 min Hop 7 14.1 IBUs
hopefully I will be able to get some nice sourness here and maybe do some blending in a year or so. I plan to just pitch the vials of yeast after cooling and leave it be. Anything I need to worry about? Is hallertauer a good hop to use? no idea on a sour.
One with white labs flemish ale blend, the other with the sour mix1.
Recipe Specifications
--------------------------
Boil Size: 16.14 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.25 gal
Estimated OG: 1.056 SG
Estimated Color: 12.9 SRM
Estimated IBU: 14.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 6.5 oz Munich Malt (9.0 SRM) Grain 1 27.0 %
6 lbs 6.5 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2 27.0 %
6 lbs 6.5 oz Vienna Malt (3.5 SRM) Grain 3 27.0 %
2 lbs 2.2 oz Caramunich Malt (56.0 SRM) Grain 4 9.0 %
1 lbs 14.4 oz Wheat Malt, Bel (2.0 SRM) Grain 5 8.0 %
7.6 oz Special B Malt (180.0 SRM) Grain 6 2.0 %
2.00 oz Hallertauer [4.80 %] - Boil 90.0 min Hop 7 14.1 IBUs
hopefully I will be able to get some nice sourness here and maybe do some blending in a year or so. I plan to just pitch the vials of yeast after cooling and leave it be. Anything I need to worry about? Is hallertauer a good hop to use? no idea on a sour.
