tally350z
Well-Known Member
So I have yet to do a sour and have been reading a while and want to finally dive into it. Let me know what you think of this recipe/procedure.
5.5 gallon batch
OG 1.047
IBU's 17.7
SRM 18.1
Mash at 155* for 75m
Grist-
3lbs Vienna Malt
3lbs Pilsner
2lbs flaked corn
1lb aromatic
This is where I want input. I want to either do-
Option 1) 8oz wheat malt, 8oz chocolate malt
Option 2) 1lb Chocolate Wheat
I am leaning towards option 2 but want to know how it will work in a Sour
Then 1oz fuggles - boil 90m
Pitch either straight Wyeast 3763, or can I pitch standard California ale and let finish and than pitch the 3763. What kind of difference does it make when pitching the 3763 late as opposed to only pitching it.
Primary in bucket for 100 days, secondary for 1 year with 1 oz oak chips.
Then just keep going from there. Pitch some more wort on the yeast cake and continue from there.
Any input would be much appreciated.
5.5 gallon batch
OG 1.047
IBU's 17.7
SRM 18.1
Mash at 155* for 75m
Grist-
3lbs Vienna Malt
3lbs Pilsner
2lbs flaked corn
1lb aromatic
This is where I want input. I want to either do-
Option 1) 8oz wheat malt, 8oz chocolate malt
Option 2) 1lb Chocolate Wheat
I am leaning towards option 2 but want to know how it will work in a Sour
Then 1oz fuggles - boil 90m
Pitch either straight Wyeast 3763, or can I pitch standard California ale and let finish and than pitch the 3763. What kind of difference does it make when pitching the 3763 late as opposed to only pitching it.
Primary in bucket for 100 days, secondary for 1 year with 1 oz oak chips.
Then just keep going from there. Pitch some more wort on the yeast cake and continue from there.
Any input would be much appreciated.