Trying my hand at a sour and All grain.
4 lbs Pale 2-row Malt
3 lbs. Red Wheat Malt
8 oz. Acidulated Malt
1 lb light DME
.75 oz. Tettnang 4%a, 30 minutes
Yeast: White Labs WLP630 Berliner Weisse Blend (contains German Weizen Ale yeast and Lacto)
Step Mash all grains:
30 minutes at 125 degrees
60 minutes at 155 degrees
Sparge at 170 degrees.
Ferment at 68 degrees.
add 2lbs homemade blackberry puree in secondary.
All grains were double milled
DME was added to up ABV
I am going to ferment or 3 weeks rack to secondary and let the bugs do their work.
I anticipate leaving this for 6 months if not a year