Hey All,
So I'm attempting my first kettle sour tomorrow, I've brewed a Berliner Weisse before and they always seem to lack body. I don't change up my mashing technique, I have changed temps obviously, but my regular brews come out full bodied. I use about ten pounds of grain for a five gallon batch of Berliner Weisse. I usually do a single infusion at around 152 degrees. My system runs at about 80 present efficiency. I tend to sparge for 25 mins. I don't really change my process but I'm not getting body and I can't really hone in why. Any advice would help, thanks!
-Keith