BOSS

Rating

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17.4 0.36 1.048 3.4 5.2%

Recipe Overview

Style (BJCP 2015):28B - Mixed-Fermentation Sour Beer Batch Size:6 gallons Boil Time:60 min. Equipment:BIAB — Kettle & Mesh Bag Fermentation:Ale — Single Stage

Fermentables

Amount % Ingredient When 8lb 0oz 69.6 Pilsen Malt (Domestic) In Mash 2lb 0oz 17.4 US White Wheat Malt In Mash 1lb 0oz 8.7 Flaked White Wheat In Mash 0lb 8oz 4.3 Carapils (Dextrin Malt) In Mash 3lb 0oz – Blood Orange Purée (Vintner's Harvest) ~4 Days Into Primary

Hops

Amount AA% Ingredient When 0.70oz 12.5 Idaho 7™(2018 Yakima Valley Hops) 20 min. from the end

Yeast

1 pack - Mangrove Jacks French Saison (M29) - 1 pack - Brett Blend #2 Bit 'O Funk (OYL 211) Secondary

Mash Schedule

Brew in a Bag Single step infusion (152ºF)

Dough in158ºF— Rest152ºF60 min. Raise170ºF10 min. Boil212ºF60 min.

Notes

OG numbers off! Batch diluted by a gallon or so to 1.048 prior to purée addition. A 3 lb. can clocks in at ~SG: 1.036 - 1.065. Some perceived bitterness from the orange.

Brew fermented at 60 - 64ºF.

Added puree ~4 days in. Transferred before primary was 100% complete. Brett strains will still have some sugar to work through.

# sour

Goodbelly Kettle Sour

All Grain Blood Orange Sour Saison Recipe