Some of these beers I've had some I have not. Just curious if the more experienced folk could shed some light onto which would be the wisest choice. Here are the bottles I have.
Trinity Brewing sell sheet here. http://www.trinitybrew.com/salessheet.php
I was browsing beeradvocate to see what people are getting from them. Old Growth seems to be extremely sour.
Provisional Saison. The provisional seems to have a more classic Saison tartness.
Next I have a bottle of Russian Rivers Supplication
Seems to be a cherry pie like tartness. I only have a 375ml though. Will that be enough for 5 gallons? I'm planning to start with a neutral yeast like wlp001
Lastly I have a few bottles from Jolly Pumpkin.
Fuego del Otono
Noel de Calabaza
The recipe I am using is loosely based off from the Can you Brew it for MAdrugada Obscura by JP.
7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.90 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.11 %
1.75 lb Black Barley (Stout) (500.0 SRM) Grain 11.48 %
1.00 lb Vienna Malt (3.5 SRM) Grain 6.56 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 6.56 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.92 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 1.64 %
0.50 oz Nugget [15.00 %] (50 min) Hops 22.3 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 8.5 IBU
1.50 lb Honey (1.0 SRM) Sugar 9.84 %
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.12 %
Bitterness: 30.9 IBU
Est Color: 55.2 SRM
What I'm looking for is a moderately sour stout. I'm hoping that I can get something semi sour within 6 months or so, although I will not rush it regardless. I am going to be using the normal glass carboy with oak cubes added. So what does everything think would be a good dreg to go with? Or should I just save and mix a couple different ones? I was kinda leaning towards the Old Growth as its more of a Flemish style that I'm looking for.
EDIT: I should add that this is getting pitched onto a yeast slurry from the primary of a cherry wheat that I used tart cherry concentrate in. I'm hoping that it will pick up a hint of that flavor from the slurry.