Super Pussy Sour
------------
June 19, 2017
Brewer: Bierhexen
Batch size: 20.0 l
Type: All grain
Style: 17.E - Gueuze


Beer profile
------------
Original gravity: 1.044
Final gravity: 1.010
Color: 6.7 EBC
IBU: 19.4
ABV: 4.4%


Ingredients
------------
| 2.50 kg                                           | Pilsner (2 Row) Bel (3.9 EBC)                                                                                          | Grain   | 1        | 61.6%      | 
| 0.63 kg                                           | Acid Malt (5.9 EBC)                                                                                                    | Grain   | 2        | 15.5%      | 
| 0.50 kg                                           | Oats, Flaked (2.0 EBC)                                                                                                 | Grain   | 3        | 12.3%      | 
| 0.43 kg                                           | Wheat, Flaked (3.2 EBC)                                                                                                | Grain   | 4        | 10.6%      | 
| 20.0 g                                            | Saaz (4.00%) - Boil 15.0 min                                                                                           | Hop     | 5        | 4.8 IBUs   | 
| 10.0 g                                            | Mandariva Bavaria (12.00%) - Boil 60.0 min                                                                             | Hop     | 6        | 14.6 IBUs  | 
| 24.0 g                                            | Combava peel - (Belgian Wit 5.0 min)                                                                                   | Spice   | 7        | -          | 
| 5.0 g                                             | Irish Moss - (Clarity 15.0 min)                                                                                        | Fining  | 8        | -          | 


Mash steps
------------
| Mash in (except acidulated malt)                  | Add 17.0 l of water. Heat over 68.5 c                                                                                  | 65.0 c  | 30 min   | 
| Mash in (with acidulated malt)                    | Heat over 65.0 c                                                                                                       | 65.0 c  | 45 min   | 
| Mash out                                          | Heat over 75.0 c                                                                                                       | 75.0 c  | 10 min   | 
| Boil (pre-kettle souring)                         | Heat over 100.0 c                                                                                                      | 100.0 c | 30 min   | 

Fly sparge with 22.5 l of water at 78.0 c