coreygrado
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so i was thinking about making a sour hefe so to speak, critique my recipe please! also, ill be pitching Saccharomyces, but i want to sour it or possibly use brett. please help. recipe below. its pretty much a kellerweis clone with kellerweis yeast harvested from the bottles themself. any help or input would be awesome! thanks!
6.5# 2-row
4# wheat malt
.5# Munich malt
.5oz Pearle at 60 mins
Mash 60 mins at 152.
What bugs and when should i pitch?
6.5# 2-row
4# wheat malt
.5# Munich malt
.5oz Pearle at 60 mins
Mash 60 mins at 152.
What bugs and when should i pitch?