Grod1
Well-Known Member
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- Feb 3, 2015
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I didn't see the best place for this,if a mod want to move it somewhere else please do.
i just wanted to post my plans for my first brew in hopes for anyone with insight to add their 2 cents.
MY intention is to make a very light sour base beer that is good enough to drink on its own but will most likely be split into 2-5 separate variations
this is my brew i have everything together and i will brew it monday. this is my first solo brew.
yeast strain: 3763 Roeselare Ale Blend
(Belgian style ale strain, a sherry strain,2 Brettanomyces strains, Lactobacillus culture, Pediococcus culture)
12 lb 2-row
3 lbs red wheat
1 lbs acidulated
2 oz tettnang hops
bring 7 gallons of water to 170 in two pots add the 2-row and acidulated malts in one pot and add the red wheat in a grain bag in smaller pot.
mash all grains at 155F for 1 hour
strain and mix together in mash tun
sparge until intended color( i mean i get my my target pre-boil volume or have the correct ph.
secondary fermentation in 10 day with with brett and wine soaked oak chips at this time.
Tasting once a month.
I don't see this tasting anything like what i intend for up to 4 months then continues conditioning/souring for an addition year.
if in 4 months it taste okay i will make the variants. I really would like to do one with grape must and one with blueberries.
i just wanted to post my plans for my first brew in hopes for anyone with insight to add their 2 cents.
MY intention is to make a very light sour base beer that is good enough to drink on its own but will most likely be split into 2-5 separate variations
this is my brew i have everything together and i will brew it monday. this is my first solo brew.
yeast strain: 3763 Roeselare Ale Blend
(Belgian style ale strain, a sherry strain,2 Brettanomyces strains, Lactobacillus culture, Pediococcus culture)
12 lb 2-row
3 lbs red wheat
1 lbs acidulated
2 oz tettnang hops
bring 7 gallons of water to 170 in two pots add the 2-row and acidulated malts in one pot and add the red wheat in a grain bag in smaller pot.
mash all grains at 155F for 1 hour
strain and mix together in mash tun
sparge until intended color( i mean i get my my target pre-boil volume or have the correct ph.
secondary fermentation in 10 day with with brett and wine soaked oak chips at this time.
Tasting once a month.
I don't see this tasting anything like what i intend for up to 4 months then continues conditioning/souring for an addition year.
if in 4 months it taste okay i will make the variants. I really would like to do one with grape must and one with blueberries.
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