Sour Saison (Vince) 
All Grain Recipe
Submitted By: vinny3 (Shared)
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| Brewer: Vince | |
| Batch Size: 3.20 gal | Style: Saison (25B) |
| Boil Size: 4.50 gal | Style Guide: BJCP 2015 |
| Color: 3.9 SRM | Equipment: Altimate BIAB |
| Bitterness: 4.5 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Three Stage |
| ABV: 4.9% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 8.02 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 9.60 oz |
BEST Munich (BESTMALZ) (7.6 SRM) |
Grain |
2 |
| 9.60 oz |
BEST Spelt Malt (BESTMALZ) (2.5 SRM) |
Grain |
3 |
| 9.60 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 3.00 tbsp |
Almond Yogurt (6 Lactose Strains) (Mash 1 days) |
Misc |
5 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
6 |
| 0.50 tsp |
Irish Moss (Boil 15 min) |
Misc |
7 |
| 1.00 oz |
Chinook [13.0%] - Steep 10 min |
Hops |
8 |
| 1.0 pkgs |
Farmhouse Ale (Wyeast #3726) |
Yeast |
9 |
Notes
Jan 29th update: The almond Yogurt worked too well at 100c with 3 tbsp. pH dropped from 5.2 to 3.2 in 1.5 days, target pH was 3.7. Wort tastes amazing after souring. Boil was a little weak.
Feb 12th update: Two weeks into fermentation FG is 1.009 and it tastes clean and super sour with a pH of 3.3(?). Very little farmhouse character. Will rouse yeast and go for another few days.
March 1st update: tastes amazing. Attenuated down to 1.007. Not sure of the pH. Weird aroma, maybe infected from taking samples or autolysis from the hot temps and high acidity. Next time no samples and take off of yeast cake ASAP.
March 9th update: fully carved. Tastes amazing. Weird aroma is mostly gone and now works with the style. Bready aftertaste. Solid base for any sour beer.This Recipe Has Not Been Rated
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