I posted my last two in the wrong place, WHOOPS!
I want to brew a slightly sour belgian brown...
I have a lot of questions about brewing a (sorta) sour. From what I've tasted and read there is a lot of ambiguity between Oud Bruins and Flandres Reds, Belgian Browns...
Here's what I was thinking: (from what I've read)
4lbs belgian pilsner
1lbs caramunich 37L
1lbs caravienne 20L
1lbs tf&s dark crystal 70L?
.25 tf&s pale chocolate
1lbs candied beet sugar
1 package of pasteur champagne & 1 Wyeast Brettanomyces Lambicus starters both are going
Primary 1 month, Secondary 2-3...
I'm shooting for a close to 6% ABV low IBU sour brown with a little oak. Hopefully low gravity < 1.012
When do I add wood chips? How much? Where do I get them?
I've had Monk's Cafe and Dutchese des Bourgogne a few times - not a big fan - too much residual sugar.
Bourgogne des Flandres or La Folie from New Belgium are more what I'm shooting for.
PS I understand maybe my expectations are unrealistic, but regardless I'm going to start brewing this first thing in the AM
PPS - thank you in advance!