Going to try my hand at a Sour Hazy IPA for the first time. Going to use my usual NEIPA grain profile (2-row, Golden promise, malted oats, white wheat), sour with WLP677 lacto for 24h in the kettle, then boil/whirlpool/ferment/DDH. Was thinking of adding a few pounds of blackberries at the end as well.
Any thoughts/advice on brewing these bad boys, especially with respect to hop selection? I've got Citra, Mosaic, Idaho 7, and Nelson on hand.
Any thoughts/advice on brewing these bad boys, especially with respect to hop selection? I've got Citra, Mosaic, Idaho 7, and Nelson on hand.