Based on my new found love of sour beers, and the recent success of my Apricot Blond Ale...I've formulated this:
8# 2 Row
1# Vienna
mash, sparge, cool to 130, then add 1/2 # of 2 row and allow to sour for 24 hours. pour back into clean Mash Tun and drain (I don't want to use a grain bag so as to provide ultimate contact with the wort)
Boil, adding 1 oz Cascade Hops at 60 Minutes.
I will add 3# of Peach Puree to the fermentor, and 4 ox of peach extract at bottling time.
I'm not looking to re-formulate the recipe (Cause I've already been shopping), but please shout if you see any procedural issues that will prevent success.
8# 2 Row
1# Vienna
mash, sparge, cool to 130, then add 1/2 # of 2 row and allow to sour for 24 hours. pour back into clean Mash Tun and drain (I don't want to use a grain bag so as to provide ultimate contact with the wort)
Boil, adding 1 oz Cascade Hops at 60 Minutes.
I will add 3# of Peach Puree to the fermentor, and 4 ox of peach extract at bottling time.
I'm not looking to re-formulate the recipe (Cause I've already been shopping), but please shout if you see any procedural issues that will prevent success.