Ok, seeings how I literally got no replies to my thread about blending an acid base beer into a saison, I figured I'd give something else a shot as that beer's already kegged, sans souring.
I love a good wit, ( so far the Saint Bernadus and some really fresh kegs of Ommegang wit being my favorites), but I've yet to have one that has a level of tartness that I really want. I've had the Jolly Pumpkin wit and wasn't that excited by it TBH. Seeing how most historic info tends to point to wit's having been a "sour" beer, then why not revive that aspect?
So I'm thinking this:
some sort of 5%abv,
20%6-Row, ( for conversion purposes mainly)
20 IBU's. Traditional Spicing with .75 oz ea Bitter and Sweet orange as well as .75oz Crushed Coriander.
Now here's where it gets tricky for me:
I'm thinking of mash hopping to achieve an IBU of 8-10%, taking 20% of the pre-boil wort and pitching a big starter of lacto into that after say, a ten minute boil..
Before I go any further.....
Does that much sound like I"m headed in the right direction?