BeerCat
Landlord.
- Joined
- May 6, 2015
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I have been reading about sours for a while and ordered some Roselare yeast the other day on the spur of the moment. I have a lot of empty dj's sitting around i am going to fill them all after fermenting in a bucket. I know there are plenty here that are into sours so all advice and suggestions are most welcome.
What is a good mash schedule for this type of beer? I have read they use a turbid step mash? I
The recipe i looked at calls for EKG but i was planning on using aged hops. The recipe in the bible is 20 IBU. I thought bitterness inhibited souring so a bit confused about that. I thought i would use red x as its malty, a beautiful colour and i like the flavour. I have a fresh pack of yeast manufactured this month and the grist i have in mind is below.
23l batch
OG 1048
FG 1005
IBU ?
ABV 5.7%
SRM 12.5
3kg red x
400g munich
300g raw wheat
230g carared
150g special w
What is a good mash schedule for this type of beer? I have read they use a turbid step mash? I
The recipe i looked at calls for EKG but i was planning on using aged hops. The recipe in the bible is 20 IBU. I thought bitterness inhibited souring so a bit confused about that. I thought i would use red x as its malty, a beautiful colour and i like the flavour. I have a fresh pack of yeast manufactured this month and the grist i have in mind is below.
23l batch
OG 1048
FG 1005
IBU ?
ABV 5.7%
SRM 12.5
3kg red x
400g munich
300g raw wheat
230g carared
150g special w