Hi I'm brewing my first sour beer and I was just hoping for a little feedback.
The grain bill is
62% Irish Malted Barley-Stout Malt
24% Malted Spelt
11.5% Malted Rye
2.5% Caraaroma
To an OG of 1.058
I'm bittering to around 7 IBUs with Hallertauer
Yeast is Yeast Bay's Farmhouse Sour,I'm planning in a one litre starter.
Hoping to maybe split into smaller batches
I'd age one on pineapple,dry hop one with Mosaic and one I'll leave as is.
The grain bill is
62% Irish Malted Barley-Stout Malt
24% Malted Spelt
11.5% Malted Rye
2.5% Caraaroma
To an OG of 1.058
I'm bittering to around 7 IBUs with Hallertauer
Yeast is Yeast Bay's Farmhouse Sour,I'm planning in a one litre starter.
Hoping to maybe split into smaller batches
I'd age one on pineapple,dry hop one with Mosaic and one I'll leave as is.
