I plan on starting a solera project in the near future, and I've got a recipe in mind. It's loosely based on La Folie, but the issue I'm running into is the FG seems higher than the recipes I've seen, as well as where I'd like this to finish.
I plan on doing a primary ferment with WY1056, then moving it to the aging vessel after ~2 weeks, where I'll hit it with WY3278 (Belgian Lambic Blend) and WY5526 (Brett Lambicus). Simply plugging the stats into a recipe builder has the OG = 1.067 and FG = 1.019. From what I've learned in my relatively short foray into sours/wilds, I'm assuming that FG of 1.019 will be post-sacc, and after long-term aging with the blend & brett, this will drop more down towards sub-1.010. However, I don't want make an incorrect assumption for such an investment.
Obviously I'm attempting to get some non-sacc-fermentables into the fermenter, as I am also planning on mashing at 156F. Should I adjust the grainbill to target a lower "FG" though, or will the blend/brett drop this to where I'm hoping?
71% Pale
10% Munich
10% Crystal 80
7% Carapils
2% Chocolate
I plan on doing a primary ferment with WY1056, then moving it to the aging vessel after ~2 weeks, where I'll hit it with WY3278 (Belgian Lambic Blend) and WY5526 (Brett Lambicus). Simply plugging the stats into a recipe builder has the OG = 1.067 and FG = 1.019. From what I've learned in my relatively short foray into sours/wilds, I'm assuming that FG of 1.019 will be post-sacc, and after long-term aging with the blend & brett, this will drop more down towards sub-1.010. However, I don't want make an incorrect assumption for such an investment.
Obviously I'm attempting to get some non-sacc-fermentables into the fermenter, as I am also planning on mashing at 156F. Should I adjust the grainbill to target a lower "FG" though, or will the blend/brett drop this to where I'm hoping?
71% Pale
10% Munich
10% Crystal 80
7% Carapils
2% Chocolate