2nd Place – JP Messier; Currituck Lambic – Oak Aged;
|
BJCP Style and Style Guidelines |
17-D Sour Ale, Straight (unblended) Lambic
|
Min OG: |
1.040 |
Max OG: |
1.054 |
|
|
Min IBU: |
2 |
Max IBU: |
10 |
|
|
Min Clr: |
3 |
Max Clr: |
7 |
Color in SRM, Lovibond |
|
Recipe Specifics |
|
Batch Size (Gal): |
5.00 |
Wort Size (Gal): |
5.00 |
|
Total Extract (Lbs): |
9.75 |
|
|
|
Anticipated OG: |
1.063 |
Plato: |
15.45 |
|
Anticipated SRM: |
14.2 |
|
|
|
Anticipated IBU: |
22.0 |
|
|
|
Wort Boil Time: |
60 |
Minutes |
|
|
Grain/Extract/Sugar |
|
% |
Amount |
Name |
Origin |
Potential |
SRM |
|
10.3 |
1.00 lbs. |
Generic LME - Light |
Generic |
1.035 |
7 |
|
51.3 |
5.00 lbs. |
Generic LME - Wheat |
Generic |
1.037 |
5 |
|
10.3 |
1.00 lbs. |
|
|
1.035 |
4 |
|
5.1 |
0.50 lbs. |
Aromatic Malt |
|
1.036 |
25 |
|
5.1 |
0.50 lbs. |
CaraMunich Malt |
|
1.033 |
75 |
|
2.6 |
0.25 lbs. |
Special B Malt |
Belgian |
1.030 |
120 |
|
10.3 |
1.00 lbs. |
Acid Malt |
|
1.033 |
9 |
|
5.1 |
0.50 lbs. |
CaraVienne Malt |
|
1.034 |
22 |
|
Hops |
|
Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
|
1.00 oz. |
Goldings - E.K. |
Pellet |
4.75 |
22.0 |
60 min |
|
Yeast |
White Labs WLP570 Belgian Golden Ale in
Primary
White Labs WLP655 Belgian Sour Mix in
Secondary
|
Notes |
|
Irish Moss - 2 tsp at 30 mins. |