What type of sour beer is this?

[pursuit0fhoppiness]

Hey guys, going to brew this recipe I got from a fellow club member, just wondering if it would be considered a berliner weiss, gose, etc?

OG of ~1.048
70% belgian pilsner
20% wheat malt or spelt
10% munich malt

Mash at 148 for 60
Boil for 60 min with 1 IBU of hops

Wyeast French Saison 3711 and OYL brett blend
Lacto after 12-24 hours

Let age 3-4 months. Dry hop near end if preferred.

 

[troglodytes]

Wow this sounds almost exactly like the beer I'm making right now. I would call it a sour farmhouse ale or sour saison, a gose would have a much higher wheat content and would be quick soured.

Keep us posted how it turns out, I'd be interested in how our process differences affect the final product. The only difference between my batch that's fermenting now and your recipe is that I mashed much warmer at 156 and pitched lacto at 85F for 8 hours prior to pitching 3711 & brett to see if I could really drop the pH, otherwise or grain bill, yeast are nearly identical. I plan on a 4 ounce Citra dry hop come June.

 

[pursuit0fhoppiness]

So I stopped by my LHBS today, and picked up my saison yeast and lacto blend. But, they were out of Omega brett blends.. They did have a couple brett strains from the Yeast Bay (amalgamation and brett bruxellensis, if not others), would anyone have a recommendation?