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 Recipes/Ingredients forums, I guess.

Thanks guys!

 

[Quaker]

I just do a single infusion mash in the 152-154 range, because I intentionally want to create a complex mash instead of a highly fermentable one to favor the non-sacch friends. Otherwise grist looks similar to my 4 batches... all of which are still in the fermenter. The oldest is 1 year old this week, so I tasted it and decided to let it go longer until some others are ready for blending with it. I do use some darker crystal malts like C80-90 and C120 or Special B for flavor and color instead of any black or other roast malts. But again, that's without the advantage of tasting a finished product, just based on my research of other recipes.