alemonkey
Well-Known Member
I'm thinking of doing a pseudo Flanders Red, with a kettle sour instead of doing long term aging. I don't really care if it's true to style, but just looking for something a little different than a regular Saison.
Looking for some feedback since I've never done anything quite like this before. I really like the Wallonian Farmhouse III, but it's an attenuation monster and I'd like to leave a little more mouthfeel so I thought a couple pounds of flaked oats would help.
OG: 1.053
IBU: 16.32
SRM: 15.85
6 lbs 2 row pale or pilsner malt
2 lbs Munich or Vienna
.5 lb Special B
.2 lb chocolate malt
2 lb flaked oats
.25 Caramunich
10 minute boil after mashing to kill any nasties.
Kettle soured with Lactobacillus Plantarum, then full 60 minute boil.
1.25 oz Hallertau Mittelfruh @ 60 minutes
Yeast Bay Wallonian Farmhouse III that I saved from the primary of a previous batch.
Ferment at 78 degrees F
Looking for some feedback since I've never done anything quite like this before. I really like the Wallonian Farmhouse III, but it's an attenuation monster and I'd like to leave a little more mouthfeel so I thought a couple pounds of flaked oats would help.
OG: 1.053
IBU: 16.32
SRM: 15.85
6 lbs 2 row pale or pilsner malt
2 lbs Munich or Vienna
.5 lb Special B
.2 lb chocolate malt
2 lb flaked oats
.25 Caramunich
10 minute boil after mashing to kill any nasties.
Kettle soured with Lactobacillus Plantarum, then full 60 minute boil.
1.25 oz Hallertau Mittelfruh @ 60 minutes
Yeast Bay Wallonian Farmhouse III that I saved from the primary of a previous batch.
Ferment at 78 degrees F
