Advice on sour recipe based on Saison de Noel kit

[Rootski]

I have an extract kit from Northern Brewer that I'd like to sour. It's their Saison de Noel kit. Here's what's in it:

Steeping:
-- 0.5 lbs Belgian Aromatic malt
-- 0.25 lbs Weyermann Carafa III
-- 0.25 lbs Weyermann CaraAroma

Fermentables:
-- 6 lbs Pilsner malt syrup
-- 1 lbs D-90 Candi Syrup
-- 1 lbs Briess Pilsen dry malt extract late addition (15 min)
-- 1 lbs Corn Sugar late addition (0 min) (I think I will leave this out)

Hops:
-- 1 oz US Magnum (60 min) (AA 12.3%)

5 gallon batch, maybe 5.25 gallons

I have lots of other hops available, but others that might have a chance to fit the style would be 1 oz Styrian Golding (only AA 1.4%) and 0.5 oz Cluster (7.2% AA).

I have a Roeselare pack dated December 9, 2014 that I intend to put into primary and leave the beer in primary until bottling (~1 year), 6 gallon better bottle.

2 main questions - are those steeping grains ok for souring or will they be too roasty? And, I want to keep the IBU's low to allow for some sourness to develop, so I will not use the Magnum. What is the best option? Maybe the 0.5oz Cluster and the 1oz Styrian?

Any other advice?

 

[Rootski]

Well, I brewed it yesterday:

Steeping:
-- 0.5 lbs Belgian Aromatic malt
-- 0.25 lbs Weyermann Carafa III
-- 0.25 lbs Weyermann CaraAroma

Fermentables:
-- 6 lbs Pilsner malt syrup
-- 1 lbs Briess Pilsen DME
-- 1 lbs D-90 Candi Syrup (at flameout)

Hops:
0.3 oz Cluster (AA 7.2%) 60 min
1.0 oz Styrian Goldings (AA 1.4%) 20 min
Total IBUs ~11.0

Yeast:
Wyeast 3763 Roeselare

It's fermenting in the upper 60s right now. Actual OG 1.056 for 5.25 gallons

 

[signpost]

Looks like it could be really good. With the low attenuation you normally get with extract, there should be plenty for the bugs to work on and make it sour. And it looks like you kept the IBUs low enough.

 

[Blewis0080]

just brewed the same recipe myself. I left out the corn sugar too. I used 0.5 oz of saaz for 6 IBUs. I used the wyeast 3711 French saison and the bottle dregs from Tart of Darkness and a Paradox sour. Also added 3oz of maltodextrin. On my sixth sour and I am still trying for more tartness.

 

[Rootski]

just brewed the same recipe myself. I left out the corn sugar too. I used 0.5 oz of saaz for 6 IBUs. I used the wyeast 3711 French saison and the bottle dregs from Tart of Darkness and a Paradox sour. Also added 3oz of maltodextrin. On my sixth sour and I am still trying for more tartness.

Good, I thought Paradox used a sach yeast for bottling, but I could be wrong. Mine has started to get a pellicle in the last couple of weeks and very slow airlock activity has resumed.
Does anyone have reservations about the orange carboy seal airlock setup I'm using? Will it allow too much oxygen through?

View attachment 1428325676123.jpg

 

[sweetcell]

Does anyone have reservations about the orange carboy seal airlock setup I'm using? Will it allow too much oxygen through?

personally, i would be concerned, especially given how much headspace and exposed surface area are in there. but i panic about O2 exposure. i'm sure some folks would say not to worry. Jamil's flanders red recipe calls for using such a cap (although he also fills his carboy up to the neck so there is less headspace and exposed surface).

 

[BGBC]

Good, I thought Paradox used a sach yeast for bottling, but I could be wrong. Mine has started to get a pellicle in the last couple of weeks and very slow airlock activity has resumed.
Does anyone have reservations about the orange carboy seal airlock setup I'm using? Will it allow too much oxygen through?

I have reservations, but only based on the orange cap I tried to use on my Better Bottle. I couldn't get a decent seal (even with Press'n Seal and a rubber band around it). I switched to the appropriate size rubber stopper and have a visibly better seal (based on airlock activity at least).

 

[Rootski]

I switched out the stopper to an internal type. I'll let it go for 3 or 4 more months then maybe sample and add oak.