I ran out of beer to drink. I discovered that my Saisons taste way better with acid malt in. I remembered how good Tooti Fruiti (a sour, lemon & lime zest beer) tasted. I also found loads of dried strawberries (containing no sulphites) massively discounted in a shop. I put all these things together & a Berliner wiesse was formulated with half the brew being made with Strawberries & half with lemon.
A year ago I brewed a really tasty Saison from pale malt, wheat malt, acid malt & honey called Quorum Sensing. I noted that I must brew something similar again, so I have. This time I've upped the hop additions & used a powerful flavoured one too - Chinook. It might be more IPA, but Saison style guidelines are notoriously lax.
Mash: 1 hour 10 mins. Starting at 69°C & falling to 63°C after 30 mins, then held there for the remaining time to produce a drier beer.
With my last beer - Fruity Tooti - being the best beer I've brewed in ages I wanted to try another sour beer using acid malt, but using a more normal amount in the grain bill. I thought that a fruit addition would help this beer appeal to my friends that aren't keen on sours.
Having brewed so many session AIPA style beers recently a full flavoured stout was in order. My previous stout using date molasses - Olbers' Stout - was a hit with friends as well as me, so I used its recipe as a basis for this one only I wanted it bigger, fuller.