Kitchen Sink, aka use up random grain / hops table beer

[TandemTails]

Some of you might be following the Bootleg Biology Oslo thread, but if not, some of us (me among them) are experiencing some extremely tart beers with the strain. I brewed a marzen that turned out extremely tart. I wasn't sure if it was my water chemistry (i used a different tool than normal and was really unsure about the additions) or if it's the yeast.

To test this, I wanted to brew up a really quick table beer using some misc stuff I had on hand. The recipe looks like this:

* 3.75 gallons of filtered, unadjusted, water
* 2lb 3oz white wheat
* 15 oz pilsner
* 15 oz vienna

* 1/4oz columbus @30
* 3/4oz columbus @wp
* 1/4oz uk goldings @wp

* 1/2tsp yeast nutrient @15
* 1/2tsp irish moss @15

60 minute mash @ 152'F, BIAB w/ sous vide
45 minute boil

OG: ~1.034
2.5 gallons into fermenter

Pitched 2 tbsp oslo slurry @ 87'F, holding it at 86'F for fermentation.

I'm really hoping the marzen was just a water chemistry issue and the yeast isn't the problem. I have absolutely no clue what this beer will end up tasting like, but as long as it's not tart i'll be happy with a >4.5% table beer.

 

[TandemTails]

An update: 11 days post pitch I just tried a sample and there is absolutely no off flavor. It's a little lacking in flavor on its own and might be slightly high on the IBUs for my liking, so i'll probably add some apricot puree to it.