This is a recipe I'm trying to build around TYB's Farmhouse Sour Ale blend. I don't want the focus to be taken away from the yeast, but I do want some depth and character from the malts. Since this is the first sour recipe I've ever created all by myself, any feedback would be greatly appreciated.
Batch Size: 5.5 Gal
OG: 1.054
FG: 1.014
ABV: 5.25%
IBU: 2.09
SRM: 7.33
9.5 lbs Bohemian Pilsner
1 lbs Flaked Wheat
1 lbs Munich
0.5 lbs Crystal 40L
5 g Czech Saaz (3.6%)
TYB Farmhouse Sour Ale
Mash @67C for 30 mins
Age for minimum 3 months
EDIT: Modified the recipe a bit based on additional research and feedback.