dougdecinces
Well-Known Member
I just bottled 10 gallons of my Flanders Red and am looking for something to use the 4 quart-sized jars of washed yeast I saved from that batch. I've kinda wanted to do a sour old ale for some time. I wanted to model the recipe somewhat around North Coast's Old Stock Ale: a very simple grain bill of just Marris Otter and various crystal malts. Here's the proposed recipe:
89% MO
5% Crystal 40
3% Crystal 120
3% Special B
1.071 OG, 20 IBU
First off, what does everyone think about the recipe. I'm also wondering if it would be better to pitch the yeast and the bugs at the same time, or should I mash really high and pitch the bugs in secondary? Any advice or opinions are appreciated.
89% MO
5% Crystal 40
3% Crystal 120
3% Special B
1.071 OG, 20 IBU
First off, what does everyone think about the recipe. I'm also wondering if it would be better to pitch the yeast and the bugs at the same time, or should I mash really high and pitch the bugs in secondary? Any advice or opinions are appreciated.