Low Gravity Flanders red?

[Brewing_on_the_Internet]

I have some grains left over from a 10 gallon batch of flanders red. It's enough to make 5 gallons of 1.030 gravity wort.

Could I use this to make a low gravity sour? Is it possible to age to low gravity sour or would it reach it's prime quickly.

I would love to have a nice sour drink I could have in the middle of the day.
Does anyone have experience with low gravity sours?

 

[BryanThompson]

I made a sour brown from the second runnings of a black IPA. The OG was 1.030-1.035 it turned out pretty good but slightly thin. It was the first sessionable sour I've had.

 

[Brewing_on_the_Internet]

I made a sour brown from the second runnings of a black IPA. The OG was 1.030-1.035 it turned out pretty good but slightly thin. It was the first sessionable sour I've had.

Did you try aging any of it? I would hate for something to finish in a year then have to pound it down in a month or two.

 

[BryanThompson]

I aged the batch for a year and kegged half of the batch and the other half is on mulberries and blackberries right now. It was more complex than I thought it would be but it didn't blow me out of the water. I will definitely do more second runnings batches just to get five gallons of a free sessionable sour.

EDIT: I drank a gallon by myself one night if thats a clue to how good it was.

 

[Brewing_on_the_Internet]

Sounds good. This is a brew that's getting me excited.