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