Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.40 oz |
Bravo0.4 oz Bravo Hops |
|
Pellet |
14.5 |
Boil
|
60 min |
26.48 |
40% |
|
0.30 oz |
Styrian Goldings0.3 oz Styrian Goldings Hops |
|
Pellet |
4.5 |
Boil
|
40 min |
5.41 |
30% |
|
0.30 oz |
Styrian Goldings0.3 oz Styrian Goldings Hops |
|
Pellet |
4.5 |
Boil
|
1 min |
0.27 |
30% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.40 oz |
Bravo (Pellet) 0.39999999908503 oz Bravo (Pellet) Hops |
|
26.48 |
40% |
|
0.60 oz |
Styrian Goldings (Pellet) 0.59999999862754 oz Styrian Goldings (Pellet) Hops |
|
5.68 |
60% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3 gal |
|
Decoction |
-- |
155 °F |
60 min |
Notes
Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Sour Blonde Ale
Target ABV: 7.5%
Target IBUs: 26
Recipe Type: Sour Beer Recipe
Overall
<br />
4.5/ 5
User Rating
22 total ratings
0
Posted January 23, 2014 by Crafted Pours
RECIPE
Russian River Brewing Temptation Clone – All Grain
Profile: HomeBrew recipe for a sour blonde ale similar to Russian River Brewing Temptation. Requires three levels of fermentation and about 9 months of total aging. Results in a complex blonde ale with refined sour flavors and earthy yeast notes.
Ingredients:
Malts
12 lbs Pale 2-row Malt
1 lb. Acidulated Malt
12 oz. CaraPils Malt
Hops
1/2 oz. Bravo 14%, 60 minutes
1/2 oz Styrian Goldings 4%, 40 minutes
1/2 oz. Styrian Goldings, at flameout
Yeast
Primary Fermentations – Wyeast 1214 Belgain Abbey
Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis
Tertiary Fermentation – Wyeast 5335 Lactobacillus
Other: 4 oz small light-toast oak chips soaked in Chardonnay wine for 24 hours.
Instructions:
Mash all grains for 60 minutes at 155 degrees.
Sparge at 170 degrees.
75 minute boil with hop regimen above.
Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.
Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar.
Last Updated and Sharing
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- Last Updated: 2015-01-24 15:07 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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