mwill07
Well-Known Member
My wife made a peach cobbler a few weeks ago that I can't get out of my head. Delicious. Part of what made it great is that the peaches were still a bit on the tart side - not overly sweet at all, very fresh tasting. I want to make a version of this in beer form.
Obviously, I'm thinking it should be a kettle sour, but just a little tart - not punch you in the face sour. I want to balance that with sweetness from the wort, and I'd love to get in some nice bready notes.
so I'm thinking that the grain bill would be ESB derived - marris otter, victory, etc. things like that. I'd kettle sour that with lacto for a couple of days, and then boil. I'd lightly hop for balance, probably no flavor or aroma hops. If anything, something to highlight peachy notes.
I'm thinking US05 for yeast - something clean. Maybe US04 but it's probably better to let the yeast take a back seat here.
after that, secondary on peaches, cinnamon, and vanilla - that's what my wifes cobbler had.
here's my question: anything weird happen when souring wort made from these kind of grains? I don't see a whole lot on the interweb of sour recipes using bread-forward grains.
thanks!
Obviously, I'm thinking it should be a kettle sour, but just a little tart - not punch you in the face sour. I want to balance that with sweetness from the wort, and I'd love to get in some nice bready notes.
so I'm thinking that the grain bill would be ESB derived - marris otter, victory, etc. things like that. I'd kettle sour that with lacto for a couple of days, and then boil. I'd lightly hop for balance, probably no flavor or aroma hops. If anything, something to highlight peachy notes.
I'm thinking US05 for yeast - something clean. Maybe US04 but it's probably better to let the yeast take a back seat here.
after that, secondary on peaches, cinnamon, and vanilla - that's what my wifes cobbler had.
here's my question: anything weird happen when souring wort made from these kind of grains? I don't see a whole lot on the interweb of sour recipes using bread-forward grains.
thanks!