So I'm going to be brewing my first sour beer. It's a Berliner Weisse. Here's the recipe I'll be using.
2.5 lbs German Pilsener
2.5 lbs German Wheat
0.75 Flaked Wheat
0.5 German Hallertau 30 min
Yeast: WL 630
Question. What mash temperature should I use? I understand lacto likes longer chain sugars, so maybe 153F-155F?
Also are there any other tips and / or suggestions for a first sour?
2.5 lbs German Pilsener
2.5 lbs German Wheat
0.75 Flaked Wheat
0.5 German Hallertau 30 min
Yeast: WL 630
Question. What mash temperature should I use? I understand lacto likes longer chain sugars, so maybe 153F-155F?
Also are there any other tips and / or suggestions for a first sour?