Originally Posted by ReverseApacheMaster
Cut the crystal. No need.
Recipe is fine except you might want to dial the hops back to 8-10 IBUs to make sure it doesn't inhibit anything in the dregs. I haven't personally used JP dregs yet but everything I read suggests they are aggressive and work quickly. Somebody posted that JP ferments their beers dry before they hit the barrels so they only take 3-4 months to sour. That's something to think about with your own process. I would mash low and ferment with a higher attenuating strain if time is important. You don't need the bacteria to produce a lot of sourness since the crab apples will add tartness on their own.
Thank you for the advice. I'm going to brew this today. I got rid of the crystal 20 and upped the wheat to 1.75 lb. I dropped the IBU to 12. I also decided to soak some French Oak in some homemade crab apple wine and I will add that in there as well.
I'm going to pitch the dregs with a pack of rehydrated Nottingham yeast. I'm hoping for 4 months in primary then 3 months racked onto the crabapples, but I'm not going to rush things to get an inferior product. If it takes longer, I'm fine with that.