Sort-of-Clone of Ommegang Pale Sour?

[AlexKay]

Has anyone out there (1) had Brewery Ommegang's Pale Sour, and (2) have any ideas as to what might go into a recipe? Their site describes it as a "6.9% ABV mixed fermentation sour beer" but doesn't go into any more detail. My first feeling is Pilsner and white wheat, with a little bit of English light crystal and even less honey malt. Hallertau at 60 and 0. Ferment with Philly Sour, which isn't mixed-fermentation of course, but will be vastly easier and still give that fruity, tart-apple taste along with the sourness.

I'm looking for that tart-apple, white-wine, sweet and sour taste. I'm not too concerned with cloning Ommegang's exactly; as long as I get something that tastes good I'll be pretty happy.

And maybe some golden candi sugar or dextrose or something to dry it out?

 

[AlexKay]

I'm going to try

1.3 lbs. Pilsner
1.3 lbs. white wheat
0.25 lb. Crystal Light Malt
0.1 lb. honey malt

15-minute boil
3 g Hallertau Mittelfrueh (3.6% AA) @ 15 min.
3 g Hallertau Mittelfrueh (3.6% AA) @ 0 min.

5.5 g (1/2 package) Philly Sour.

for a 1-gallon batch. It's sort of a Berliner Weisse recipe, but stronger, and with the crystal and honey malts to add a little sweetness. I'd be happy to get feedback. Otherwise, it's going to be a few weeks, at which point I'll brew it and report back.

 

[AlexKay]

Ok, so I made it! For a 1.5-gallon batch, I settled on:

1.5 lbs. pale ale malt
1.5 lbs. white wheat
0.25 lb. Crystal Light Malt
0.15 lb. honey malt
0.5 lb. golden candi syrup

15-minute boil
3 g Hallertau Mittelfrueh (3.6% AA) @ 15 min.
3 g Hallertau Mittelfrueh (3.6% AA) @ 0 min.

5.5 g (1/2 package) Philly Sour.

It came in at just under 6% ABV. Very good. Nice and light. Crisp. Good sour tang to it, maybe because of the glucose/fructose charge. Doesn't really come close at all to Ommegang Pale Sour, though, which has much more of a white wine taste to it.