This recipe is the base receipe I use for all of my fruited sour beers. It’s essentially an American Blonde Ale with Belgian and Lambic Blend yeast. It’s very simple and works well to showcase fruit.
Typically this beer is aged for a year, than an additional 3 months on fruit before being bottled and conditioned.
Name: Golden Fruited Sour
Style: Blonde Ale (18A)
Type: All Grain
Recipe Specifications
Boil Size: 7.77 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.053 SG
Estimated Color: 3.6379842
Estimated IBU: 15.4 IBUs (Tinseth)
Estima.ed ABV: 5.1 %
Brewhouse Efficiency: 72.0%
Boil Time: 90 minutes
Ingredients
| Amount | Name | Type | % |
|---|---|---|---|
| 10 lbs | Pilsner (2 Row) Bel | Grain | 90.9% |
| 1 lbs | Wheat Malt, Ger | Grain | 9.1% |
| 0.75 oz | Mt. Hood [6.0%] - Boil 60.0 min | Hop | - |
| 1 pkg | Belgian Ale Yeast (Wyeast Labs#1214.0) | Yeast | - |
| 1 pkg | Belgian Lambic Blend (Wyeast Labs#3278.0) | Yeast | - |
Mash
Mash Schedule: Single Infusion, Light Body, Batch Sparge
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 3.94 gal of water at 164.4 F | 154.0 F | 60.0 mins |
Tags: Blonde Ale