Maqui Sour - how much acidulated malt shoud I use

[inkubuzz]

Hi, im going for a sour ale and i just want it to be super sour, so I stepped up the Acidulated malt. can it be too much?

Other thing I might do is not use WL yeasts and bacteria, but harvesting Sour Beer Bottle Dregs (Cantillon would be the choice)

Other thing im thinking is that 9,9 IBU is too much, maybe use the only for 30 minutes or simply use less

Im also not so sure about the salt.


2000,00 g Pilsner (Weyermann) (1,7 SRM) Grain 1 40,0 %
1500,00 g Wheat Malt, Pale (Weyermann) (2,0 SRM) Grain 2 30,0 %
1000,00 g Acidulated (Weyermann) (1,8 SRM) Grain 3 20,0 %
500,00 g Wheat, Flaked (1,6 SRM) Grain 4 10,0 %
25,00 g Hersbrucker [3,50 %] - Boil 60,0 min Hop 5 9,9 IBUs
15,00 g Salt (Boil 10,0 mins) Water Agent 6 -
1,0 pkg American Farmhouse Blend (White Labs #WLP670) [50,28 ml] Yeast 7 -
1,0 pkg Brettanomyces Lambicus (White Labs #WLP653) [50,28 ml] [Add to Secondary] Yeast 8 -
500,00 g Maqui (Secondary 8,0 weeks) Other 9 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1,054 SG
Est Final Gravity: 1,008 SG
Estimated Alcohol by Vol: 6,1 %
Bitterness: 9,9 IBUs
Est Color: 3,4 SRM

 

[giraffe]

With that much acid, your mash ph is going to be way way low. Efficiencies will suck, and im sure other unpleasantries will happen. It would be a better idea to add liquid acid to the boil (though that may effect primary fermentation) or after primary fermentation is complete.

 

[inkubuzz]

thank you, i thought it might be too much... I will cut back to half of it

 

[m00ps]

IME, the best way to get a beer very sour in a relatively short amount of time is to use a variety of microbes. The beers in which I used 7-8 different commercial beer dregs in, were the most sour ive made. You could also just blend in lactic acid after fermentation is over

 

[inkubuzz]

awesome, ill do that!