Stats:
OG: 1.055
31.6 IBU
6.8%ABV
Mash
71% Pilsen Malt
18% 2 Row
11% Rye Malt
-Mash @ 149°F for 60 minutes
-Remove grain, and chill wort to 110°F
Souring:
-Add unmilled malt to wort, at a ratio of .5 lb acid malt and .5 lb 2 row per 5 gallons of wort.
-Purge wort and headspace with C02. I bubble C02 through the wort for about 90 seconds.
-Hold wort, with the unmilled malt at 110°F until the pH of the wort reaches ~3.6-3.7. This should take approximately 24 hours. Once the desired pH/sourness has been reached, remove the unmilled malt from the wort.
Boil:
Boil for 60 minutes
27.5 IBU of Topaz @ 60 minutes
4 IBU of spalt select @ 30 minutes
.5oz of spalt select (per 5 gallons) @ flameout
Fermentation:
-Ferment with Wyeast 3711 French Saison @ 65°F
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