| Notes: This Mint sour wheat beer is meant to have the cooling effect of spearmint, not necessarily the flavor. Note, this is my base Sauer Weissbier recipe, you can remove the mint and add berries or whatever to it. Also note that the color will be slightly darker than in the summary due to boiling the decoction. Straw is soaked in boiling water, then added to decoction immediately prior to returning it to tun. This is a kettle sour, I use Lactobacillus Planterum (provided by goodbelly). I pasteurize wort by bringing it to boil, then cooling it to 100'. I pitch LB, and hold it at 90-100' for 58 hours. Then I boil for 30 minutes, add hops and salt. You want to cool wort to 180ish before you whirlpool first mint addition in. I pitch at 80' temp, right before you put wort in fermentor, put remaining mint in fermentor and cover with boiling water. prior to bottling, take water you would mix with priming sugar and make mint tea (180' for at least 5 minutes), strain mint out, dissolve sugar in tea. |
