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Old 06-22-2014, 12:01 AM   #1
Natdavis777
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Default Hybrid Sour Mash Saison Thoughts

So I got my buddy into brewing with my old kit and we brew together usually so I can help out when he has questions. I was at his house today trying a Vanilla Porter we did for his Father (pretty good IMO) and he was talking about expanding the palate. He wanted to get away from the big IPA scene but didnt know where to go. So I told him to expand into Belgians and Sours. I told him a Saison would be a good beer to brew, it has alot of complexity and its the style that got me to like Belgians more than I did. Then I started brainstorming.

I love sours, him, not so much. But he was willing to sour this one a bit. Im doing a Berliner this weekend, so I told him to come over and we will do the Saison as well. My game plan is to do a hybrid-esque sour mash per say. Using some pilsner, Belgian Munich, Vienna, and some wheat, I will mash as normal and have my water profile and salts set up already to a mash pH of 5.2.

After conversion, I plan on dropping in a pound of acid malt and letting it rest for another 30 min or so which, per Bru'n water, will further lower the pH to 4. Then I will runoff and sparge as usual, boil, and ferment with French Saison.

Im hoping to get a little tartness from the lowered pH, without having to do a sour mash or use bacteria. Has anyone tried a method like this or have any suggestions?

Thanks in advance

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Old 06-24-2014, 03:00 PM   #2
blizz81
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Originally Posted by Natdavis777 View Post
So I got my buddy into brewing with my old kit and we brew together usually so I can help out when he has questions. I was at his house today trying a Vanilla Porter we did for his Father (pretty good IMO) and he was talking about expanding the palate. He wanted to get away from the big IPA scene but didnt know where to go. So I told him to expand into Belgians and Sours. I told him a Saison would be a good beer to brew, it has alot of complexity and its the style that got me to like Belgians more than I did. Then I started brainstorming.

I love sours, him, not so much. But he was willing to sour this one a bit. Im doing a Berliner this weekend, so I told him to come over and we will do the Saison as well. My game plan is to do a hybrid-esque sour mash per say. Using some pilsner, Belgian Munich, Vienna, and some wheat, I will mash as normal and have my water profile and salts set up already to a mash pH of 5.2.

After conversion, I plan on dropping in a pound of acid malt and letting it rest for another 30 min or so which, per Bru'n water, will further lower the pH to 4. Then I will runoff and sparge as usual, boil, and ferment with French Saison.

Im hoping to get a little tartness from the lowered pH, without having to do a sour mash or use bacteria. Has anyone tried a method like this or have any suggestions?

Thanks in advance

I was going to give something like this a try after consulting a fellow brewer re: trying to achieve a Funkwerks Tropic King-level of saison tartness (about my tolerance level for sourness). His suggestion was either just adding some acidulated malt to my mash as normal, or adding lactic acid directly to the mash.
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Old 06-24-2014, 03:26 PM   #3
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I have lactic and figured I could do it either way, I think it's more cost effective to use the acid malt though


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Old 06-26-2014, 03:59 AM   #4
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I just did something like this. I did a sour mash (let the mash sit for two days at 125 degrees souring), then hopped lightly and pitched danstar belle saison and let that ferment at about 85 degrees.

It came out "interesting". It was certainly sour. It was certainly "funky". I think that combination needs some sweetness and the low hop rate would probably have helped if I had not intentionally pushed my saccharification rest way down into the low 140s.

I just poured one and added about a teaspoon of agave nectar to the beer and it really helped. The lingering sweetness in the finish really blends nicely with the sour and funk.

https://www.brewtoad.com/recipes/hulk-mash-sour-saison

But don't aim for super dry like I did. When I do this one again, I'll shoot for a sacc rest at 156 instead of that stupid low 142.

Sour plus sweet plus some funk equals beer goodness.

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