ghpeel
Well-Known Member
So having just finished the fermentation my first sour (a Belgian Dubbel with bugs), I'd like to get another one going. This time, I was thinking about doing something like a Belgian Golden Ale that's pretty aggressively tart without being "Balsamic" sour (Duchess, Victinar, etc) and suitably funky from the Brett. I'd love some input from this board on the selection of organisms that will work in a lighter ale.*
Here's the base I was considering:
5gal Batch
9lb Pilsner
2lb Flaked Wheat
1lb Munich
1lb Crystal 20
1lb Malto Dextrin (added after the bugs have started working)
17-22 IBU's from a 60min addition of Hallertauer
Mashed at 155F for some dextrins, Bottle after 12-14 months.
So I'd love to hear what you'd personally ferment this beer with, as well as how you think it would turn out.
I am in Florida, so I don't have access to the best dregs in the world. I can get any White Labs or Wyeast standard packet, and I guess I could get in line for some East Coast bugs if I needed to. I can get*commercial*sours with live bugs in my local stores like Orval and Lindeman's Cuvee Renee.
If I don't get any better suggestions, I'll probably use Wyeast Lambic Blend + Orval/Renee dregs. But my Belgian Dubbel Sour that I'm about to bottle was Lambic Blend + Orval, so I'd like to maybe use something different. Would Rousilairre be a good blend to use on such a pale beer?
Bonus question: Would it be worth it to drain off a gallon to sit on some cherries/appricots/other fruit? If so, what fruit would match well with a pale sour?
Here's the base I was considering:
5gal Batch
9lb Pilsner
2lb Flaked Wheat
1lb Munich
1lb Crystal 20
1lb Malto Dextrin (added after the bugs have started working)
17-22 IBU's from a 60min addition of Hallertauer
Mashed at 155F for some dextrins, Bottle after 12-14 months.
So I'd love to hear what you'd personally ferment this beer with, as well as how you think it would turn out.
I am in Florida, so I don't have access to the best dregs in the world. I can get any White Labs or Wyeast standard packet, and I guess I could get in line for some East Coast bugs if I needed to. I can get*commercial*sours with live bugs in my local stores like Orval and Lindeman's Cuvee Renee.
If I don't get any better suggestions, I'll probably use Wyeast Lambic Blend + Orval/Renee dregs. But my Belgian Dubbel Sour that I'm about to bottle was Lambic Blend + Orval, so I'd like to maybe use something different. Would Rousilairre be a good blend to use on such a pale beer?
Bonus question: Would it be worth it to drain off a gallon to sit on some cherries/appricots/other fruit? If so, what fruit would match well with a pale sour?