- Joined
- May 19, 2013
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Hello all,
I'm trying to determine my mash and water profile for a belgian sour. I'll call it a belgian sour, because I don't know if it should be a "strong" or a "golden".
Grain bill:
9.5# German pils
.75# red wheat
.33# 20L
.33# cara-pils
.24# acid malt (2.25%)
1# D-45 candi syrup
1oz EKG @ 60min ~ 17IBU's.
Yeast: WLP 655 belg sour mix 1
I wanted the wheat for some body. I split the 20L and cara-pils to keep the color light, but still get some dextrines.
My questions:
1 - I am thinking of mashing at 156f to keep something extra for the brett/pedio/lacto. Is there any reason I shouldn't mash this high?
2 - I was going to use "Yellow Balanced" for my water profile. I'm worried the low IBU's will not be detectable after 10+ months. Thoughts?
Thanks in advance.
I'm trying to determine my mash and water profile for a belgian sour. I'll call it a belgian sour, because I don't know if it should be a "strong" or a "golden".
Grain bill:
9.5# German pils
.75# red wheat
.33# 20L
.33# cara-pils
.24# acid malt (2.25%)
1# D-45 candi syrup
1oz EKG @ 60min ~ 17IBU's.
Yeast: WLP 655 belg sour mix 1
I wanted the wheat for some body. I split the 20L and cara-pils to keep the color light, but still get some dextrines.
My questions:
1 - I am thinking of mashing at 156f to keep something extra for the brett/pedio/lacto. Is there any reason I shouldn't mash this high?
2 - I was going to use "Yellow Balanced" for my water profile. I'm worried the low IBU's will not be detectable after 10+ months. Thoughts?
Thanks in advance.