MaynardX
Well-Known Member
Hey all. I finally have time and room to do a real sour (have done sour mash berliners in the past) and want your guys opinion on my recipe and procedure. Here is the recipe and plans:
5g batch
8lbs pale malt
2lbs flaked rye
8oz turbinado sugar
4.0 black barley
1oz willamette (5.2%aa) (2 year old hops from my freezer)
active notty pulled off my conical
1L starter of 2 bottles of Orval dregs
1 bottle of dregs from Sour in the Rye from The Bruery
Gonna pitch everything at the start and let sit for a year.
Anyone see anything they might change or anything I might be doing wrong?
5g batch
8lbs pale malt
2lbs flaked rye
8oz turbinado sugar
4.0 black barley
1oz willamette (5.2%aa) (2 year old hops from my freezer)
active notty pulled off my conical
1L starter of 2 bottles of Orval dregs
1 bottle of dregs from Sour in the Rye from The Bruery
Gonna pitch everything at the start and let sit for a year.
Anyone see anything they might change or anything I might be doing wrong?