I want to use the easy stovetop all grain method. I made an american wheat with that method that was outstanding. Also, I like to keep it simple.
Belgian 2 row - 7.5 lbs
Belgian biscuit - 1 lb
Belgian wheat - 1 lb
2 oz Styrian Golding at 60 min
1 oz Styrian Golding at 15 min
Irish moss at 15 min
Saison yeast Wyeast 3711 if I can find it
Culture dregs from any Jolly Pumpkin ale
Add both at primary? Should I wait to add the cultured dregs? Should I add more sugar for the bacteria to munch on? I've never made a sour beer before but I really like them.
According to QBrew this gives an OG of 1.053
Belgian 2 row - 7.5 lbs
Belgian biscuit - 1 lb
Belgian wheat - 1 lb
2 oz Styrian Golding at 60 min
1 oz Styrian Golding at 15 min
Irish moss at 15 min
Saison yeast Wyeast 3711 if I can find it
Culture dregs from any Jolly Pumpkin ale
Add both at primary? Should I wait to add the cultured dregs? Should I add more sugar for the bacteria to munch on? I've never made a sour beer before but I really like them.
According to QBrew this gives an OG of 1.053