brown sour #3/ sour kettle saison (James brown)

[Grod1]

Every weekend i have been tweaking this beer. I have done 2 versions that started simple and started to get increasingly stranger(foxy brown, and brown betty). This one the craziest by far.Everything is in 3 gallon batches after this one i will pick the one i want to brew a 1 barrel version of

3.5 lb - Maris Otter Pale
14 oz Dry Malt Extract - Wheat
5.25 oz - CaraCrystal Wheat Malt
1 oz - CaraFoam
10.5 oz Acidulated Malt
2.5 oz - White Wheat
2.5 oz - Vienna
adjuncts
bee pollen(boil)
un crushed pink peppercorn(boil)
caramelized ginger(mash)
citric acid blend(boil)
yeast nute(boil)
saffron (primary)1 gram
hops
santiam/ hallertu up to 20 IBUS

1) Use the 14 OZ Bavarian Wheat DME to make a 1 gallon starter for lacto blend 24-48 hours before brewday. No stir plate, put on an airlock and just leave it alone. Anywhere between 80-110 submerged in water with a fishtank heater.
pitch to the rest of the wort with a 3711 french saison blend.


any questions comments critiques?

 

[redllama]

What lacto blend are you using? I have found that OYL 605 doesn't need a starter and will sour to my desired pH in under 24 hours at 95-105

 

[Grod1]

I was going to use gigayeast fast souring lacto but that omega seems good. I'm considering just using a probiotic that I get at the health food store/supermarket it seems people are have some great results.

 

[Grod1]

So im still going to add saffron but im doubting the flavor is going to shine at all.Even if the beer is light enough I would have to add so much match the flavor of the other adjuncts.Today i will see if i can find some annatto and safflower to add to this recipe