A beer that started out as a bit of an experiment has taken a pleasantly sour turn, and I was wondering what you all might add to a recipe like this that has gone lactic:
8 lbs Marris Otter
.5 lb each of Victory, carapils and crystal 60
.25 lb pale chocolate
FWH with 1.5 oz of a blend of Amarillo, Columbus and Cascade ~7.8%AA
.75 oz of hop blend at 15
.75 oz of hop blend at 5
Open fermented with WY1187... in the basement, which is where the lacto must have gotten into the mix.
I'm thinking if I dry hop it with any of the C hops I'll end up with grapefruit juice substitute. It needs some time to age the hop bitterness out, so I've retired it to a keg and purged the oxygen out... what else to do to help it be the best sour it can be?
Maybe a few wood chips and some cherries instead? Add some Roeselare maybe?