Merlotta Sour Brown

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 gal 60 min 23.1 IBUs 16.2 SRM 1.060 1.016 5.8 %
Actuals 1.05 1.002 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Oud Bruin 23 C 1.04 - 1.074 1.008 - 1.012 20 - 25 15 - 22 2 - 2.7 4 - 8 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 15.659 lbs 70.05
Munich Malt 4.176 lbs 18.68
Melanoiden Malt 1.044 lbs 4.67
Caramel/Crystal Malt - 80L 15.71 oz 4.39
Chocolate Malt 7.86 oz 2.2

Hops

Name Amount Time Use Form Alpha %
Amarillo Gold 48.3 g 45 min Boil Pellet 8.5

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F
Whitbread Ale (1099) Wyeast Labs 70% 64°F - 75°F
King Brett Starter 72% 64°F - 69°F

Mash

Step Temperature Time
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 120 days 65°F

Notes

Recipe based on the MadFermentationist
http://www.themadfermentationist.com/2013/01/double-barrel-sour-brown-recipe.html

01/02/2016 - Primary Fermentation with Safale American Ale Yeast
01/12/2016 - 1.018FG, Rack to Wine Barrel with King Sour Brett Starter, age 6-12 months
Saved 1/2 gallon of brown ale base to top off barrel, ~once/month.