So I always enjoy making obscure historic beers (so far they've been mostly german with a Gose and Gratzer) and this one has piqued my interest.
What is curious about this beer is that it is soured in the secondary - which takes a while (at least a year). I am trying to figure out how to replicate this despite this beer being hoppy and high in alcohol (both things that inhibit the growth of lacto).
My recipe so far looks like:
1.094 -> 1.022 = 9.5% abv
55 IBU (NB for bittering and that's it)
23% Munich II
5% Caramunich I
2% Carafa III Special
will pitching a massive lacto starter help to combat the high IBUs in this beer? I'm not quite sure the relationship of how IBUs negatively effect lacto production - as much as I understand it they coat the walls of the cell. So, will pitching more lacto eventually turn the balance into their favor? I'm planning on pitching lacto along side the sacc strain (or slightly before) so hopefully I will have some acid production before the abv gets too high for the lacto.
Afterwards I'm planning on aging this beer for about a year with a very small amount of oak.
I am also contemplating using 5-8% acid malt to achieve the acidity for this beer, but I would like to see if it could be done with a lacto culture.