I have tried various sour beers and the style I keep coming back to are the Flander's beers. The dark fruit flavors and maltiness blends very well with the sour and mild funk. Most lambics (all?) seem out of balance to me as they have no real malt flavor to back up the fermentation character.
Most recipes I have seen seem to use entirely what I would call continental malts eg. Pilsner, vienna, munich, Special B. I figured I would give it a try with more of an english malt theme. I am looking for a nice malt background with good dark fruit character. Below is the recipe I may try and was interested to hear any input. Either from people who have tried it or people who can take a guess at the finished product. Any thoughts?
50% Crisp Marris Otter
40% Ashbourne Mild Malt
5% Crisp Dark Crystal (~70L)
2.5% Crisp Extra Dark Crystal (~120L)
2.5% Briess Chocolate Malt (~350L)
Mash at 156F
EKG to 20 IBU
Fermentation: Roselare blend from start at ambient (~65F). After primary fermentation rack to secondary and add dreg blend (house blend of whatever sour dregs I have found stored under PBR). Age till ready.
Most recipes I have seen seem to use entirely what I would call continental malts eg. Pilsner, vienna, munich, Special B. I figured I would give it a try with more of an english malt theme. I am looking for a nice malt background with good dark fruit character. Below is the recipe I may try and was interested to hear any input. Either from people who have tried it or people who can take a guess at the finished product. Any thoughts?
50% Crisp Marris Otter
40% Ashbourne Mild Malt
5% Crisp Dark Crystal (~70L)
2.5% Crisp Extra Dark Crystal (~120L)
2.5% Briess Chocolate Malt (~350L)
Mash at 156F
EKG to 20 IBU
Fermentation: Roselare blend from start at ambient (~65F). After primary fermentation rack to secondary and add dreg blend (house blend of whatever sour dregs I have found stored under PBR). Age till ready.