Sour Blonde Critique

[barrooze]

I'm planning on making a Sour blonde at some point. It's loosely based on the Belgian Blonde in BCS. Here's what I have so far:

Sour Blonde
11# pilsner malt
1# wheat malt
8oz Acid malt
8oz Aromatic malt

Mash at 151F

Boil 90 minutes
1oz magnum at 60 min
Whirlfloc at 15

Pitch ECY01 Bug Farm V at 65F and let it rise slowly to ambient.

Dry hop with an ounce of Falconer's Flight or palisade or cascade.

What do you guys think? Should i use different hops for bittering or dry hop? How's the malt bill look?

Thanks!

 

[ReverseApacheMaster]

Looks fine but you may not want to dry hop when it's done.

 

[barrooze]

Cool. Thanks! When the time comes to dry hop ill make the call then. Probably will just leave it, but the option is there.

 

[tifosichris]

Hey man, did you end up brewing this?

 

[barrooze]

Sure did. On November 21st. I did a split mash with two different beers using the same mash. For an 11g mash I used:

15# pilsner malt
3# white wheat malt
3# flaked wheat
1# aromatic malt
1# acid malt

I mashed the whole batch and then sour worted it for 24 hours at 110-120F. I then took half the mash and boiled it with about 20 IBUs of Magnum at 75 minutes. Cooled and then pitched a starter I built up of a bit of BugFarm V I was sent. It's still in the fermenter today and smells pretty, pretty, pretty, pretty darn good! Picture below. Also, last weekend i decided to throw in a year old pack of Roeselare for good measure.

If you're curious about the other half of the wort, it went for a Sour Ginger Peach which is also darn good! It's a bit more tart than I'd like (and next time would sour mash for just 12-18 hours) but its actually really good for those who like Berliner Weiss' (like me).