So I have a simple stout that got infected and soured on me. I let it sit in the keg for a few months, then cooled and carbed. It's not terrible at all, but not a good pint. I was just going to drink it anyway but then I thought of blending it. The original recipe was ("Guiness" style from BM's Ode to Arthur):
6.25 lb Pale Ale Malt (3.5 SRM) Grain 66.7 %
2.25 lb Barley, Flaked (1.7 SRM) Grain 24.0 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.0 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.3 %
0.75 oz Goldings, East Kent [4.60%] (60 min) (First Wort Hop) Hops 16.2 IBU
0.50 oz Williamette [4.50%] (60 min) (First Wort Hop) Hops 10.6 IBU
Now I was thinking I'd brew something similar (maybe up the roasted to 10%), but without the acid malt. I could then use the soured brew to give it a little tang. I think the ratio should probably be something like [2 parts new brew] to [1 part sour].
I'm worried the new stout will taste too good to mix in soured beer come kegging time .