jtakacs
Well-Known Member
any recommendations? although i'm pretty settled on the recipe, but i'm curious as to mash/etc... i'm inclined to sour the entire batch, but will not be doing so...
what i'm going for; bracingly sour, as low SRM as i can get, high fermentables, slightly out of style ABV-wise, generally a session sour is what i'm looking for...
7.0 gal. batch and a 10 minute boil (i use brewsmith);
6.50 belgian pils
2.00 flaked wheat
1.00 white wheat malt
0.25 rice hulls
1.00 hallertau (10 min)
1.00 saaz (flame out)
OG: 1.035 / BU: 5.0
the batch will get split into 4.5 and 2.5 gal. the 4.5 is getting whitelabs berliner blend and the 2.5 is getting S-33 until most fermentation is done and then an overpitch of WL lacto-d culture.
30 minute protein rest at 122, 60 min. mash at 152. batch sparge (split evenly).
thoughts? i don't brew "to style" often and am convincing myself that saaz at flame out and S-33 changes are off the track enough for my tastes but keep me in style..
what i'm going for; bracingly sour, as low SRM as i can get, high fermentables, slightly out of style ABV-wise, generally a session sour is what i'm looking for...
7.0 gal. batch and a 10 minute boil (i use brewsmith);
6.50 belgian pils
2.00 flaked wheat
1.00 white wheat malt
0.25 rice hulls
1.00 hallertau (10 min)
1.00 saaz (flame out)
OG: 1.035 / BU: 5.0
the batch will get split into 4.5 and 2.5 gal. the 4.5 is getting whitelabs berliner blend and the 2.5 is getting S-33 until most fermentation is done and then an overpitch of WL lacto-d culture.
30 minute protein rest at 122, 60 min. mash at 152. batch sparge (split evenly).
thoughts? i don't brew "to style" often and am convincing myself that saaz at flame out and S-33 changes are off the track enough for my tastes but keep me in style..