Acid Malt in Saison

[ChadChaney]

Looking to add little sourness to my Sasion, can anyone give me a rough idea of a good starting percentage in the grain bill? Looking at about 9 lbs of Pilsner, some wheat and oats otherwise. Not looking to go over the top sour, but definitely want to know it is there. Will be fermenting at about 90 with WL Sasion (Sasion Dupont strain). Thanks!

 

[smokinghole]

https://www.homebrewtalk.com/f127/quick-sour-saison-307504/

20% is noticeable but not over the top. It's tough to go over the top with acid malt. Also it doesn't lend a standard lactic acid sourness. It has a yogurt like sourness. It's nice and it's refreshing but it's certainly not like a standard sour beer. It lacks the sharpness of a bacteria produced acid in your beer.

 

[ChadChaney]

Thank you, so you think I would be safe adding a pound of the malt to my sasion?

 

[smokinghole]

I added 5lbs to a 12 gal batch. So if you're brewing 5 gal you're adding half of what I added. You'll be fine.

 

[Tyler Hurst]

Thank you, so you think I would be safe adding a pound of the malt to my sasion?

I know this post is from about 7 years ago but, I am planning a sour Saison using Accidulated Malt and I wanted to see how yours came out?

 

[specharka]

View attachment 579983

 

[Hayden123982]

I'd be interested in how this turned out or yours that you plan to do. I always have acid malt on hand to use for mash pH adjustments. It doesn't take much for my water profile to swing the pH with my acid malt. I do a lower pH with my saison (like 5.2 during mash)

 

[couchsending]

If you really want to cheat why not just add some lactic acid at the end of the boil or end of fermentation?

If you add a ton of acid malt to make a flavor impact your mash and subsequent PH will be off and other things will suffer.

If you want a quick tart Saison you should either kettle sour for as little as 10 hours or pitch lacto first in the fermenter for two days then pitch sacc. Or copitch and ferment it hot.

Just trying to use acid malt or lactic acid is a bit like microwaving a steak. It technicallly cooks it but there are much much better ways.

 

[Tyler Hurst]

So I just finished brew day and here’s how I chose to do it.
Grain bill is a Tired Hands SaisonHands clone of
7Lbs 11oz Pilsen
9oz white wheat
9oz flaked oats
9oz rye
Mashed at 148 for 60 mins with 168 rest. I then let’s temps free fall to 110 and added 8ml lactic acid to get ph to 4.2 where lacto culture is best.
* I then added kettle soured with 8 oz Acidulated malt in a Muslin bag and covered the top with plastic wrap. (I use a brewers edge mash and boil so keeping temp for two days was easy) for 48 hours until I liked the tart/sourness that was there. Then boiled for 75 minuets (vigorous boil to counteract the normal 90 mins Pilsen boil) added hops as follows
0.5oz warrior at 75
1oz chinook at 15
(Also whirlflock and wyeast nutrient)
1oz chinook at flameout
Chilled to 75 pitches a 1000ml starter of wyeast 3711
Starting at 66* and raising to 77* over 2 weeks.
Glass carboy for lacto purposes
Starting post boil gravity 1.048
Hoping 3711 will Chew through this to 1.004 ASAP so I can enjoy it while it’s warm.