Fast sour hef

[millsbrew]

I had planned a sour hef. I have some leftover lacto starter from a fast sour gose and now I'm thinking of a fast sour hef. The 5.5g recipe will have an SG of 1.055 and 2# of flaked wheat for body. I was considering a fast sour with just my base malts, mashing flaked and adding it to boil for body.

Any issues with my plan? I'm worried about the high gravity and my post boil IBUs of 15 being too high. Should I just stick with pitching my bugs after a clean ferment?

Thanks

 

[cactusgarrett]

You could kettle sour, then add IBU via full boil afterwards. You'd, therefore, get the sourness and the IBU you're after. Gravity shouldn't be an issue, either.

 

[jfolks]

Sounds like an imperial Berliner to me