Sours?!

[brianhamms]

If I brew 15gal of wort for three different 5gal of lambics or gueze, sour beer, for one year, what or which should be the dominant flavor?

 

[sweetcell]

If I brew 15gal of wort for three different 5gal of lambics or gueze, sour beer, for one year, what or which should be the dominant flavor?

sorry, but i'm not quite understanding your question... are you asking what the dominant flavor should be for each of those styles?

could you rephrase the question?

 

[iijakii]

Think he's asking what to craft the recipe towards? Most are pretty basic pils/wheat bills with low hops. Of course there's tonnes of room for exploration...

 

[GilaMinumBeer]

Sour. Should be the dominant flavor.

Unless Gose. Then it's salt.

 

[BGBC]

The second one should be dominant. Some people will tell you the first one, but I say they're crazy.

 

[GilaMinumBeer]

The second one should be dominant. Some people will tell you the first one, but I say they're crazy.

I typically find it's always the last one that lingers.

 

[BGBC]

Does lingering = dominance?

 

[GilaMinumBeer]

Does lingering = dominance?

It does when it's all that is left.

 

[sweetcell]

Unless Gose. Then it's salt.

i don't like salt to be the dominant flavor. i realize there are plenty of goses where drinking them is like gargling with salt water, but i prefer the saltiness to be more integrated, equal if not a little lower than the sourness.

anyhoo... waiting on the OP to clarify his question

 

[DurtyChemist]

He wants to do 1 15 gallon boil then split into 3 different 5 gallon batches (geuze, sour, lambic) and wants to know what his grain bill should look like from what I read. I would just brew 3 different brews instead of try and formulate a recipe for 3 styles into one recipe.

 

[iijakii]

He wants to do 1 15 gallon boil then split into 3 different 5 gallon batches (geuze, sour, lambic) and wants to know what his grain bill should look like from what I read. I would just brew 3 different brews instead of try and formulate a recipe for 3 styles into one recipe.

Gueuze is a type of Lambic and "sour" isn't exactly a style. He can make a simple 60/40 pils/wheat low-hopped beer and ferment with different yeast/bugs in all three and get wildly different sours. Different fruits or other secondary additions if he's feeling adventurous and the possibilities skyrocket.

 

[sweetcell]

He wants to do 1 15 gallon boil then split into 3 different 5 gallon batches (geuze, sour, lambic) and wants to know what his grain bill should look like from what I read.

ok, if that's the question, then as iijakii pointed out there is some stylistic confusion going on. gueuze is made from lambic so that's the same grain bill. "sour" isn't s specific recipe, anything goes, so why not go with a lambic grain bill... 50-70% pils/two-row/base malt, 30-50% wheat (often unmalted). bugs for lambic and gueuze will be the same, and again just about anything goes for a generic "sour"... depends where you want it to end up.