Flemish Sour - Red

[wareaglefan23]

Looking for some feedback on this recipe.

10 gallon batch

9# Pilsner
5#Munich Light
3#Red Wheat malt
1#Vienna
1#C60
1#Unmalted wheat
1#Rolled Oats
4oz De-bittered black (to color)

Step mash- dough in at 104F, gelatinization rest at 113F, protein at 135F, sacch rest at 154F.
Sparge hot (180F)
Boil 120 mins, adding either aged hops or 1oz low AA noble variety at 90 mins.

Cool, pitch ECY20 BugCounty.

I'll post this here and in the wild/lambic forums, I guess.

Thanks guys!

 

[lumpher]

No need to double-post. You'll probably get plenty of feedback from a single post.