I'm looking to brew my first saison, which I'd like to have a light to mild acidity level, something in the range of a traditionnal german Gose (Ritterguts) or some of the Dunham or HF tart saisons (if that helps to give you a range), it has to be definitely noticeable but still easy drinking.
I'd like to avoid simply adding acid to my mash (I can use L. planarum but would also like to avoid it if I can reach my level without it), so I was wondering a couple things:
-I'm planning to use Wyeast 3726, which is said to display some tartness, for those who are used to it, how present is that tartness? Does fermenting on the warm side helps with that or only in bringing out more esthers? At the moment my room is in the 25 to 29°c range (75 to 85°F), and as I don't have temperature control, it would free rise.
-So far my recipe is mostly Pilsner malt (75%+), spelt and a little bit of Crystal (1/2%) for head retention (I'm looking at something easy drinking, rather clean with a mild spelt character, more dry and cereal than caramel forward which I want to avoid). How far can I go with acid malts, and how much of it should/can I use?
Thanks for your help.
I'd like to avoid simply adding acid to my mash (I can use L. planarum but would also like to avoid it if I can reach my level without it), so I was wondering a couple things:
-I'm planning to use Wyeast 3726, which is said to display some tartness, for those who are used to it, how present is that tartness? Does fermenting on the warm side helps with that or only in bringing out more esthers? At the moment my room is in the 25 to 29°c range (75 to 85°F), and as I don't have temperature control, it would free rise.
-So far my recipe is mostly Pilsner malt (75%+), spelt and a little bit of Crystal (1/2%) for head retention (I'm looking at something easy drinking, rather clean with a mild spelt character, more dry and cereal than caramel forward which I want to avoid). How far can I go with acid malts, and how much of it should/can I use?
Thanks for your help.