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The Red Clone
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Recipe Stats
Name
*
All Grain
Type
Mixed-Fermentation Sour Beer
Style
Efficiency
%
Batch Size
*
l
Boil Size
*
l
Boil Time
*
min
Steep/Whirlpool Time
min
Mash => Filtration => Boil 10 mins => 2 days of wild lactobacillus fermentation on temp ~40°C => Boil 90 mins => Yeast fermentation
Notes
131 / 5000
OG
1.047
1.02 - 1.09
FG
1.017
1 - 1.016
ABV
3.9
2 - 10
IBU
7.9
5 - 50
EBC
6
3.9 - 98.4
Fermentables
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Pilsner (2 Row) Bel
Grain
kg
26.6 %
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Wheat, Flaked
Grain
kg
21.3 %
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Wheat Flour
Grain
kg
5.3 %
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Oats, Flaked
Grain
kg
4.3 %
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Fruit - Cherry Sweet
Adjunct
kg
16.0 %
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Fruit - Cherry Regular
Adjunct
kg
26.6 %
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Total:
9.4 kg
Hops
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Saaz
(4%)
Boil
mins
g
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Total:
20 g
Yeast
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Belgian Wit Ale
WLP400
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Lactobacillus Starter
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Other Ingredients
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Coriander Seed
Boil
mins
g
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Chamomile
Boil
mins
g
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Water Profile
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Mash
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Temperature
°C
mins
clear
Temperature
°C
mins
clear
Decoction
°C
mins
clear
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Cooling time to 70°C (160°F) after boil
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Approximate wort color
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