Kettle Sour AND Mosaic Hopstand

[Ambleside]

Currently have a blonde base kettle souring. Hops aren't going to affect the souring since it will be done and the lacto boiled off by the time hops hit. But worried about the bitter/sour clash.

I had planned to do a 1 to 2 oz hop stand / whirlpool after the boil at the very tepid range (160F for about 15 min) with Mosaic. I've heard of some sour session IPAs with only dry hop, but not much on whirl pooled. Any opinions?

I could also just do about 1/4 oz at 60min then nothing else. Add some fruit later. But I had in my head a sour pale ale. Thoughts? Cheers!

Recipe:
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain
12.0 oz Acid Malt (3.0 SRM) Grain
8.0 oz Carafoam (2.0 SRM) Grain
8.0 oz Wheat, Flaked (1.6 SRM) Grain
1.00 tsp Irish Moss (Boil 10.0 mins) Fining
2.00 oz Mosaic [13.00 %] - Steep/Whirlpool 0.0 min Hop
1.0 pkg California Ale V (White Labs #WLP051) [35.49 ml] Yeast
1.0 pkg Lactobacillus Brevis (White Labs #WLP672) Yeast (Kettle sour)

 

[BigPerm]

Currently have a blonde base kettle souring. Hops aren't going to affect the souring since it will be done and the lacto boiled off by the time hops hit. But worried about the bitter/sour clash.

I had planned to do a 1 to 2 oz hop stand / whirlpool after the boil at the very tepid range (160F for about 15 min) with Mosaic. I've heard of some sour session IPAs with only dry hop, but not much on whirl pooled. Any opinions?

I could also just do about 1/4 oz at 60min then nothing else. Add some fruit later. But I had in my head a sour pale ale. Thoughts? Cheers!

Recipe:
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain
12.0 oz Acid Malt (3.0 SRM) Grain
8.0 oz Carafoam (2.0 SRM) Grain
8.0 oz Wheat, Flaked (1.6 SRM) Grain
1.00 tsp Irish Moss (Boil 10.0 mins) Fining
2.00 oz Mosaic [13.00 %] - Steep/Whirlpool 0.0 min Hop
1.0 pkg California Ale V (White Labs #WLP051) [35.49 ml] Yeast
1.0 pkg Lactobacillus Brevis (White Labs #WLP672) Yeast (Kettle sour)

Go for it! Hoppy sours are the best! If all the hops are added after the temp is sub-170, you wont get any isomerization for a bitter clash. I'm doing the same thing this weekend.