hoppy sour recipe recommendation?

[heckofagator]

I have recently started to like the sours and have come across Lagunitas Aunt Sally. they describe it as "A Unique Dry-Hopped Sweet Tart Sour Mash Ale. We soured the wort on the Hot Side with Lactobacillus for a few days and then brewed up this smooth and hoppy sour. It tastes like a big bowl of fruity candy or some chewable flavored vitamins, but what's the difference? It's sweet, tart, and sassy, just like the tasty cherry pie that your favorite aunt makes. For all the Aunt Sally's out there, You know who you are..."

So I have looked around for a clone of this but the couple threads I found didn't have anything concrete. Is there another beer close that I may want to look into which might be similar. I jsut don't know enough about the sours to know what I am looking for.

I did read up and I think I'd be ok with kettle souring, if that's indeed the recommended process. It sounds easy enough?

 

[heckofagator]

well, if anyone comes across something later on, I'd appreciate hearing about it. I'll keep looking.

 

[Calder]

Check the Lambic forum.

What they have done is soured with Lactobaccilus, then when the wort is sour, they boil it up and hop and ferment as normal.

You can sour in the kettle, or in the fermenter. You can use grain for the bugs, or buy the bacteria, or even use probiotic pills. Souring can take a coupe of days to a week. Do not aerate the wort when pitching the Lacto.
Best to maintain temps about 100 F while souring. The wort at this stage should have zero hops in it.

Once sour, you can boil the wort to kill the Lacto, and add hops as desired.
Low PH is bad for yeast. When pitching yeast to a sour wort, you need to pitch high; at least 2X the recommended amount. This is an occasion when pitching on a cake is useful and is not over-pitching. Aerate the wort when pitching on yeast.

Hope this provides some ideas for you. You will find a lot more help on the Lambic Forum.