TheZymurgist
Well-Known Member
Looking for suggestions on blends of Sacch, Brett, and Pedio for my next batch. If it has Lacto as well, that's fine, but it will be inhibited by the IBU. Here's the recipe:
Batch Size: 10gal
OG: 1.079
IBU: 27
Fermentables:
56% Munich
36% Pilsner
6% Special B
2% Chocolate Malt
Hops:
3oz Hallertau @60min
2oz Hallertau @20min
Half of the batch will be lagered with Saflager 34/70. This is really just the Bell's Consecrator recipe from Zymurgy, with a small amount of Chocolate Malt added.
The other half, I'm looking to sour, but I'm not sure which blend to use. I like the dark stone fruit descriptor from White Lab's WLP665 Flemish blend, but also looked at WLP655 Belgian Sour Mix, Wyeast 3278 Belgian Lambic Blend, 3763 Roeselare, and The Yeast Bay's Melange (although I already have a Belgian Dubbel-ish aging with that blend.)
Dregs are pretty much out of the question, since Georgia has an extremely limited supply of commercial sours, but I'm also open to mixing and matching particular strains if you guys have a blend you've created that you're fond of. Any suggestions are welcome! Thanks!
Batch Size: 10gal
OG: 1.079
IBU: 27
Fermentables:
56% Munich
36% Pilsner
6% Special B
2% Chocolate Malt
Hops:
3oz Hallertau @60min
2oz Hallertau @20min
Half of the batch will be lagered with Saflager 34/70. This is really just the Bell's Consecrator recipe from Zymurgy, with a small amount of Chocolate Malt added.
The other half, I'm looking to sour, but I'm not sure which blend to use. I like the dark stone fruit descriptor from White Lab's WLP665 Flemish blend, but also looked at WLP655 Belgian Sour Mix, Wyeast 3278 Belgian Lambic Blend, 3763 Roeselare, and The Yeast Bay's Melange (although I already have a Belgian Dubbel-ish aging with that blend.)
Dregs are pretty much out of the question, since Georgia has an extremely limited supply of commercial sours, but I'm also open to mixing and matching particular strains if you guys have a blend you've created that you're fond of. Any suggestions are welcome! Thanks!