Hey guys!
I'm going to brew a Raspberry Wheat Beer soon, for the summer, and I'm considering a sour mash. I did a Berliner Weisse with lacto into the fermentor and didn't went as sour as I wanted, so I'm going to try sour mash this time.
I've read a lot about the sour mash, but it was pretty much always for low gravity berliner weisse-ish beers around 1030-1035.
I'm going to something around 1045-1050 with the following recipe:
50% Pils
30% Flaked Wheat
10% Wheat Malt
10% Flaked Rye
EKG for bitterness, shooting for 15 IBUs
WLP400 - Belgian wit
Around 3 pounds of frozen raspberries going into the secondary
What should I consider for a sour mash at this gravity?
I am looking only to accentuates the tartness that will go along with the raspberries and the wlp400. I am NOT looking for a sweet raspberry flavor, I want something dry and refreshing.
I would probably not be able to maintain a high temp for the sour mash, the highest I could get is maybe 75-80°F, so I'm thinking something around 3 or 4 days at this temp.
I'm going to brew a Raspberry Wheat Beer soon, for the summer, and I'm considering a sour mash. I did a Berliner Weisse with lacto into the fermentor and didn't went as sour as I wanted, so I'm going to try sour mash this time.
I've read a lot about the sour mash, but it was pretty much always for low gravity berliner weisse-ish beers around 1030-1035.
I'm going to something around 1045-1050 with the following recipe:
50% Pils
30% Flaked Wheat
10% Wheat Malt
10% Flaked Rye
EKG for bitterness, shooting for 15 IBUs
WLP400 - Belgian wit
Around 3 pounds of frozen raspberries going into the secondary
What should I consider for a sour mash at this gravity?
I am looking only to accentuates the tartness that will go along with the raspberries and the wlp400. I am NOT looking for a sweet raspberry flavor, I want something dry and refreshing.
I would probably not be able to maintain a high temp for the sour mash, the highest I could get is maybe 75-80°F, so I'm thinking something around 3 or 4 days at this temp.