Not quite Bam biere saison ????

[AWKBrewing13]

For those who live in MI or are lucky enough to find jolly pumpkin beers I was curious about a Bam Biere kind of clone. This recipe from NB

http:/:www.northernbrewer.com/documentation/allgrain/AG-PetiteSaison.pdf

Sounds great but will this be sour or come out sour ? I love the bam because it's tart without being super sour, refreshing and easy to drink. I think this would be GREAT for the summer. Thoughts ? Will it be tart ? How can I make it tart ?

Thanks guys
-Andrew.


Sent from my iPhone using Home Brew

 

[BackAlley]

There's a Can You Brew It episode on this beer. If I recall, they built up yeast and bugs from bottle dregs


Sent from my iPhone using Home Brew

 

[DBear]

Here is the recipe from Can You Brew It. Its also a great beer without the bugs.




Bam Biere
Recipe Specifics
—————-
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
—————————————————————————–
51.0 4.38 lbs. Pilsener Belgium 1.037 2
25.5 2.19 lbs. Pale Malt(2-row) America 1.036 2
13.8 1.19 lbs. White Wheat Belgium 1.040 3
6.6 0.56 lbs. Flaked Barley America 1.032 2
2.9 0.25 lbs. Crystal 80L America 1.033 80
0.2 0.02 lbs. Black Patent Malt America 1.028 525
(black patent is .25oz)
Hops
Amount Name Form Alpha IBU Boil Time
—————————————————————————–
1.20 oz. Crystal Pellet 3.80 18.6 60 min.
0.80 oz. Crystal Pellet 3.80 6.5 30 min.
0.50 oz. Crystal Pellet 3.80 0.0 0 min.
0.25 oz. Crystal Pellet 3.80 0.0 Dry Hop
Extras
Amount Name Type Time
————————————————————————–
0.30 Oz Oak Cubes Other 14 Days
Mash Type: Single Step
Qts Water Per Lbs Grain: 1.40
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 30
Notes
—–
.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. add the dry hop at
the same time.

 

[chad_]

If you are going to just use saison yeast, it will not come out sour. You need a souring bacteria too, like pedio or lacto