Hey gang! So I want to try my hand at making a nice sour and funky saison. Thinking a grain bill like this:
5.5# Belgain pils
2# rye
.25# honey
2 oz chocolate malt (for a little color)
1 oz citra at 10 mins
About 20 IBU's
1.045 O.G
So I'm thinking about using the whitelabs 670 farmhouse blend, but I also want to add some sour factor.
My plan was to do a separate sour mash with belgain pils and blend to taste. My questions are : Will this work?
Is there a better/best time to blend?
I was thinking about adding some mangos to secondary, any thoughts on this?
Sorry for prob some dumb questions, I've been reading any articles I can find and have ordered some books. So just looking to get some opinions.
Thanks guys!
5.5# Belgain pils
2# rye
.25# honey
2 oz chocolate malt (for a little color)
1 oz citra at 10 mins
About 20 IBU's
1.045 O.G
So I'm thinking about using the whitelabs 670 farmhouse blend, but I also want to add some sour factor.
My plan was to do a separate sour mash with belgain pils and blend to taste. My questions are : Will this work?
Is there a better/best time to blend?
I was thinking about adding some mangos to secondary, any thoughts on this?
Sorry for prob some dumb questions, I've been reading any articles I can find and have ordered some books. So just looking to get some opinions.
Thanks guys!