Acid Rabbit

Name: Acid Rabbit
Cook time: 60 min
Yield: 27.0 l
Ingredients: 3.00 kg Chateau Pale Ale; 2.70 kg Wheat, Flaked; 0.50 kg Oats, Flaked; 10 g Perle Hops - 60 mins Boil; 15 g Saaz Hops - 15 mins Boil; 10 g Tettnanger Hops - 5 mins Boil; 10 g Perle Hops - 5 mins Boil; Lactobacillus Starter -; Bavarian Wheat Yeast M20; 30 g Coriander Seed; 20 g Orange Peel, Bitter

Mixed-Fermentation Sour Beer by twoheaded

Recipe Stats

Brewer:

twoheaded

Type:

All Grain

Boil Time:

60 min

Batch Size:

27 l

Boil Size:

32 l

Efficiency:

72.0 %

1.05

1.02 - 1.09

1.014

1 - 1.016

ABV

4.8

2.0 - 10.0

IBU

13.0

5.0 - 50.0

EBC

9.2

3.9 - 98.4

Recipe conforms to the Mixed-Fermentation Sour Beer style

Notes

Mash => Filtration => Boil 10 mins => 2 days of wild lactobacillus fermentation on temp ~40°C => Boil 60 mins => Yeast fermentation

Fermentables

Name	Type	Color (EBC)	Amount	%
Chateau Pale Ale	Grain	8	3 kg	48.4 %
Wheat, Flaked	Grain	3.2	2.7 kg	43.5 %
Oats, Flaked	Grain	2	0.5 kg	8.1 %
Total:			6.2 kg

Hops

Name	Type	Alpha	Use	Time	Amount
Perle	Bittering	8.0 %	Boil	60 mins	10 g
Saaz	Aroma	4.0 %	Boil	15 mins	15 g
Tettnanger	Both	5.0 %	Boil	5 mins	10 g
Perle	Bittering	8.0 %	Boil	5 mins	10 g
Total:					45 g

Yeasts

Name	Laboratory	Type	Form	Attenuation
Lactobacillus Starter	Home	Ale	Liquid	0 %
M20 Bavarian Wheat Yeast	Mangrove Jack's	Wheat	Dry	70 %

Other Ingredients

Name	Type	Use For	Use	Time	Amount
Coriander Seed	Spice	Belgian Wit	Boil	5 mins	30 g
Orange Peel, Bitter	Spice	Belgian Wit	Boil	5 mins	20 g

Mash

Step Name	Type	Temp	Time
Protein	Infusion	55°C	20 min
Beta-amylase	Infusion	61°C	20 min
Alpha-amylase	Infusion	66°C	60 min
Mash-out	Temperature	78°C	5 min