So a few weeks back I made a half batch of a saison that I have brewed a few times with much success. I just bought the ingrediants for the full batch and had it split in half. Now I want to do something different with what I have left. I've been wanting to jump into sours for a while now and the April issue of Zymurgy inspired me to give the quick sour mash method a go! I made my starter yesterday and it is sitting im my sweltering attic as we speak. Here's my grain bill let me know what you think!
60 min mash @ 149 (6.5 gal wort for 5 gal batch)
3.5 lbs us 2 row
1 lb Munich
1 lb Wheat
.5 oz Hallertau (60 min)
Safeale-05 after 24 hours @ 100 degrees in my MLT w. sour starter
I realize that the "weisse" part is a little light, but will this really be an issue? I just want a low ABV, tart, refreshing beer.
Thoughts, comments, criticisms???
60 min mash @ 149 (6.5 gal wort for 5 gal batch)
3.5 lbs us 2 row
1 lb Munich
1 lb Wheat
.5 oz Hallertau (60 min)
Safeale-05 after 24 hours @ 100 degrees in my MLT w. sour starter
I realize that the "weisse" part is a little light, but will this really be an issue? I just want a low ABV, tart, refreshing beer.
Thoughts, comments, criticisms???