I'm going to be making a hef this weekend and was wondering if I would be completely insane to split the batch and sour half of it. Here are the details of what I'm thinking.
Take the American Hef recipe from BCS and bump the grist bill up to 11 gallons. Drain off the wort for 5.5 Gallons of normal hef following the recipe, and taking the rest of the wort, only using 1 oz of Willamette at 60 min, and letting it go through the normal primary fermentation on WLP300.
This is where I want to take things in a strange direction. I grow some pretty tart blackberries, so I figured I'd rack the beer over onto about 4lbs of blanched & pureed blackberries and throw in a pack of brett (WY5122) and let the thing go for a year. Does this sound like a good idea? I've got two of the of NB's sour recipes in the pipeline already and figured I'd try making something just off the cuff.
Just looking for some community feedback on things to tweak. I batch sparge, so complex step mashing/ turbid mashing is a pain in the ass. After reading some of the mad fermentationist's blog and he seems to indicate you can sour just about anything, so I figured it was a good place to start.
Anyway, as always your input is greatly appreciated.
Take the American Hef recipe from BCS and bump the grist bill up to 11 gallons. Drain off the wort for 5.5 Gallons of normal hef following the recipe, and taking the rest of the wort, only using 1 oz of Willamette at 60 min, and letting it go through the normal primary fermentation on WLP300.
This is where I want to take things in a strange direction. I grow some pretty tart blackberries, so I figured I'd rack the beer over onto about 4lbs of blanched & pureed blackberries and throw in a pack of brett (WY5122) and let the thing go for a year. Does this sound like a good idea? I've got two of the of NB's sour recipes in the pipeline already and figured I'd try making something just off the cuff.
Just looking for some community feedback on things to tweak. I batch sparge, so complex step mashing/ turbid mashing is a pain in the ass. After reading some of the mad fermentationist's blog and he seems to indicate you can sour just about anything, so I figured it was a good place to start.
Anyway, as always your input is greatly appreciated.