Mash Temp to Make a Funky/Sour Golden Strong Ale - Home Brew Forums
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Old 12-04-2012, 08:34 PM   #1
Join Date: Jun 2012
Location: St. Louis, MO
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I want to make a funky/sour golden strong ale, using a typical grain bill for the golden strong style (e.g., 12 lbs. Belgian Pilsner, 0.25 lbs. Belgian Caramel Pils, 0.25 lbs. Biscuit malt and 2 lbs Clear Candi Sugar). In order to get the most character out of the Brett as possible (using Wyeast Trappist Blend 3789 PC) and going with a single infusion mash, what temperature would you recommend that I mash at? 158F?

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Old 12-04-2012, 09:09 PM   #2
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156-158F should be a good temp to mash at. But with that much candi sugar it'll likely still come out light-bodied and dry.

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