EinGutesBier
Well-Known Member
Some of you may have checked out my earlier thread asking about acidulated malt here:
https://www.homebrewtalk.com/f12/tips-using-acidulated-malt-105071/
Anyway, based on that, and a previous hunch, I've whipped up a potential recipe I'm going to make this weekend. Maybe you folks can give me some input on it and help me hone what could either be a ridiculously bad idea or a deliciously good one.
Broken Bow Sweet and Sour Ale
8 lbs Pilsner malt
3 lbs 10L Munich malt
1 lbs Rye malt
1 lbs Flaked Rye
.5 lbs Acidulated malt
2 lbs Clear candi sugar
.5 oz Fuggles 60 mins
.5 oz Fuggles 45 mins
1 oz Styrian Goldings 30 mins
1 oz Styrian Goldings 15 mins
Wyeast Kolsch Yeast
Yield: 6 gals
Predicted SRM: 7
IBUs: 21
Potential ABV: 7.2%
Obviously, I'd adjust the amount of acidulated malt if necessary, but I'd like a balanced 50/50 sweet and sour taste achieved. This also doesn't cover the temps of fermentation, so I'm debating between a cooler or warmer fermentation since the Kolsch yeast can do both. Any input on this one?
https://www.homebrewtalk.com/f12/tips-using-acidulated-malt-105071/
Anyway, based on that, and a previous hunch, I've whipped up a potential recipe I'm going to make this weekend. Maybe you folks can give me some input on it and help me hone what could either be a ridiculously bad idea or a deliciously good one.
Broken Bow Sweet and Sour Ale
8 lbs Pilsner malt
3 lbs 10L Munich malt
1 lbs Rye malt
1 lbs Flaked Rye
.5 lbs Acidulated malt
2 lbs Clear candi sugar
.5 oz Fuggles 60 mins
.5 oz Fuggles 45 mins
1 oz Styrian Goldings 30 mins
1 oz Styrian Goldings 15 mins
Wyeast Kolsch Yeast
Yield: 6 gals
Predicted SRM: 7
IBUs: 21
Potential ABV: 7.2%
Obviously, I'd adjust the amount of acidulated malt if necessary, but I'd like a balanced 50/50 sweet and sour taste achieved. This also doesn't cover the temps of fermentation, so I'm debating between a cooler or warmer fermentation since the Kolsch yeast can do both. Any input on this one?