Mash Temp to Make a Funky/Sour Golden Strong Ale - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Mash Temp to Make a Funky/Sour Golden Strong Ale

Thread Tools
Old 12-04-2012, 08:34 PM   #1
Jun 2012
St. Louis, MO
Posts: 43
Liked 1 Times on 1 Posts

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?

Reply With Quote
Old 12-04-2012, 09:09 PM   #2
Jun 2011
Poway, CA
Posts: 344
Liked 41 Times on 32 Posts

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.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with Belgian Golden Strong Recipe - 3 Gallon Partial Mash BrotherBock General Beer Discussion 2 10-31-2012 09:03 PM
Funky Saison recipe (partial mash w/sour mash) todd1234 Recipes/Ingredients 2 01-19-2012 07:30 PM
Belgian Golden Strong mash schedule? 1971hemicuda All Grain & Partial Mash Brewing 12 07-24-2011 03:08 AM
Belgian Golden Strong Ale Fermentation Temp Schedule Phunhog Fermentation & Yeast 2 11-08-2010 10:15 PM
Funky Saison - Brett FG/mash temp question ndsgr General Techniques 3 07-17-2010 02:52 PM

Forum Jump