I apologize for the repost, but seeing as I never received responses in a separate sub forum, I'm leaving this here. Looking for feedback on my first attempt at a Flanders sour brown ale. I'm trying to emulate Russian River Supplication on this one.
O.G. 1.070
F.G. < 1.010
IBU < 10
48% Pilsner
30% Vienna
11% Unmalted wheat
4% Caravienne
4% Caramunich
2% Special B
1% Chocolate malt
2.0 oz Aged lambic hops (1.2% AAU @ 90 min)
Imperial Organic Yeast Sour Batch Kidz (F08)
Single infusion mash at 154F. Pitch yeast blend to primary. After 3-6 months, rack to secondary with wine-soaked French oak, dark cherries, and bottle dregs (if additional souring is desired). Age another 6-12 months until desired character is achieved, then bottle with fresh yeast.
Any feedback would be greatly appreciated!
EDIT: Currently weighing a few decisions.
1) Should I moderate the amount of bittering to account for the low IBU tolerance of LAB? There's no published data on the yeast blend I am using but I'm guessing it's only capable of < 10 IBU.
2) Should I add pediococcus to the fermentation schedule? Russian River uses it in Supplication, but it's not stylistically appropriate.
O.G. 1.070
F.G. < 1.010
IBU < 10
48% Pilsner
30% Vienna
11% Unmalted wheat
4% Caravienne
4% Caramunich
2% Special B
1% Chocolate malt
2.0 oz Aged lambic hops (1.2% AAU @ 90 min)
Imperial Organic Yeast Sour Batch Kidz (F08)
Single infusion mash at 154F. Pitch yeast blend to primary. After 3-6 months, rack to secondary with wine-soaked French oak, dark cherries, and bottle dregs (if additional souring is desired). Age another 6-12 months until desired character is achieved, then bottle with fresh yeast.
Any feedback would be greatly appreciated!
EDIT: Currently weighing a few decisions.
1) Should I moderate the amount of bittering to account for the low IBU tolerance of LAB? There's no published data on the yeast blend I am using but I'm guessing it's only capable of < 10 IBU.
2) Should I add pediococcus to the fermentation schedule? Russian River uses it in Supplication, but it's not stylistically appropriate.