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dhacker
Senior Member
Username: Dhacker
Post Number: 2343
Registered: 11-2002
Posted From: 74.177.57.248
| | Posted on Friday, June 17, 2011 - 12:40 pm: | 
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This year's Tennessee Cigar and Brewfest will be here before you know it. Thinking of an all Belgian theme at my station this time out of deference for one of my favorite fictional characters . . Hercule Poirot. 
Thinking of a wit up through a dark strong or quad.
The Saison thread by Alec got me working on a new recipe for the BF. I've been doing a fair amount of research and note taking and noticed Flying Fish Brewery sours the mash for their Saison. Anybody here tried that? Thoughts and input?? |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 2132
Registered: 03-2003
Posted From: 76.240.204.69
| | Posted on Friday, June 17, 2011 - 12:49 pm: |
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Instead of a sour mash, maybe try some acidulated malt in the mash?
Not sure what percentage would be good, tho. I'm thinking maybe 2 or 3 percent... |
dhacker
Senior Member
Username: Dhacker
Post Number: 2344
Registered: 11-2002
Posted From: 74.177.57.248
| | Posted on Friday, June 17, 2011 - 01:12 pm: |
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Ha!  the simple solution . . thanks Paul!
Do you think 2-3% would be noticeable flavor wise?
For something like a Berliner Weisse, I'd say it would take up to 7 or 8% to get a kick . . . |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 2133
Registered: 03-2003
Posted From: 76.240.192.144
| | Posted on Friday, June 17, 2011 - 04:03 pm: |
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I think you'd want the sourness in a Saison to be fairly subtle and harmonious with any spice additions.
Also, I've read that 1 percent acidulated malt in the mash will lower mash pH 0.1 units.
So if you use too much of the saurmalz, it will lower mash pH to a number that you might not want to see.
What do the water chemistry experts here have to say? Bill, Martin, are you out there? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 13010
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Friday, June 17, 2011 - 04:36 pm: |
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I wouldn't want the mash pH to go below 5.0. If the resulting beer wasn't sour enough you could always add lactic acid at bottling or kegging. Or for a more intense, complex sourness you might consider pitching the Roselare blend when racking to secondary. My suspicions are that you don't want the beer that sour, however. |
dhacker
Senior Member
Username: Dhacker
Post Number: 2345
Registered: 11-2002
Posted From: 74.177.57.248
| | Posted on Friday, June 17, 2011 - 05:21 pm: |
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I'm really not crusading for an overly sour beer, just thought it might interesting to add a subtle tartness. More I think about it, probably should follow Paul's guidance on subtle for a first time try and go around 2% sour malt. |
Brews and Views Archive 2011 
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