Smoked Sour Brewday

Several years ago, I made a Smoked Saison that I always intended to revisit. While this is not quite the same thing, the dry body that accompanies beers using Brettanomyces as a primary fermenting yeast is intended to mirror the saison of old as a means to showcase the subtle smokiness provided by Breiss Cherrywood malt. Plus, I think the layered complexity and added mouthfeel provided by the smoked malt will be a nice match for the other flavors in the beer.

176. Smoked Sour
Mash:
6 lbs. Best Malz Pilsen
4 lbs. White Wheat
1 lb. Weyermann Acidulated
1 lb. Breiss Cherrywood Smoked malt

Mash @ 155° F for 90 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 2 ½ gallons @ 1.082
Batch sparge @ 170° F for 20 minutes w/ 4 gallons RO water & 4 g. CaCl; collected 4 gallons @ 1.030

Collected 6 ½ gallons; added ¼ gallon and brought to a boil (90 minutes), & added:
w/60 to go: 2 oz. Willamette leaf 7.8% AA

w/10 to go: 3 g. Wyeast yeast nutrient

Chilled and racked onto yeast cake from 175. Barrel Beer Dark Saison

Brewed: 7/18/2014 @ 76° F; rose and crested at 82° F over first 24 hours of fermentation
Barrel:
Bottled:

OG: 1.060
FG:

Tasting Notes: