Strawberry sour
Basics
| IBU | SRM | Calories | Carbs |
|---|
| 10 | 4.5 | 45* | 4g* |
* estimated values per 330mlVolume
| Liquor | Sparge | Boil | Rack |
|---|
| 20L | 1L | 13L | 11L |
Grain Bill
| Grain | Quantity |
|---|
| Maris Otter Pale | 2500g |
| Lght Munich malt | 300g |
| Vienna Malt | 300g |
| Flakes Torrified Barley | 300g |
Mash
| Time | Temp |
|---|
| 60 minutes | 65C |
| 15 minutes | 75C |
Kettle Souring
48 hours at 30C with 11g of WLP672 White Labs Lactobacillus Brevis
Boil
| Additions | Quantity | Time |
|---|
| Saaz hops | 10g | Start |
| Saaz goes | 10g | 10 |
| Protofloc | 1 tablet | 10 |
| Servomyces Yeast Nutrient | 1x | 5 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|
| Mangrove Jacks M31 Belgian Tripel | 11g | 20C | 5 |
| Additions | Quantity |
|---|
| Clarity Ferm | 10ml |
Notes
Rest at 20C for 2 days.
Steep 1.2k microwaved frozen strawberries for 5 days, then cold crash to 4C before racking.
