Notes: Boil 15 min.
Cooled to 37C
Ajuste PH to 4.3 with lactic acid
Pitch 3 L starter of WLP 672 with 2 vial for 3 days
Kept at ambient temp. of 26 to 27C (Canadian summer)
To create the Lactobacillus starter , combine per Liter of wort those quantities and boil for 15 min :
90 grams Dry Malt Extract
20 grams Dextrose (Glucose) (sold to brewers as corn sugar)
20 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)
Monitor the acidity over 6 hour to 3 day to PH 3.78
Boil and hop for 15 min
Cooled to 23C
Pich 3 packs of WLP 001
Ferment at 23C (summer basement) 1.5 to 2 weeks.
Dry hop for 7 days in the keg, in the fridge
First taste before dry hop, after 1.5 weeks of fermentation :
Fruity aromas, a hint of bitterness perfectly balanced by the
moderate sourness and residual sugar, fermented cabbage aromas completely gone from prefermentation.
Very happy of the resulting beer can't wait to try kegged and dry hop. |
