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Title: Farmhouse Sour |
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| Boil Size: 12 L |
Boil Time: 35 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 12/02/2015 05:11 AM |
Notes: Method:
Make lactobacillus starter. Dissolve malt and water, add lactic acid. Kettle sour with lactobacillus, then boil with just a touch of bittering hops. Ferment with US-05. Split and add raspberries, blackberries, passionfruit to some volumes.
Yeasts:
White Labs 677 Lactobacillus delbrueckii (make a ~2 L starter with DME and yeast nutrient)
(or Wyeast L5223-PC Lactobacillus brevis)
(or WLP672 Lactobacillus Brevis)
"The Lactobacillus Delbrekii that you can buy from the beer yeast companies is homofermentative, and Meyer feels this is less good than heterofermentative species like Lactobacillus Brevis, which is common on malted barley from the malting process itself."
But it seems whitelabs themselves think delbrekii is more suited. But people disagree! ugh.
Aim for 3.5 volumes CO2.
Safale US-05 Chico
This guy reckons you can culture yoghurt for a berliner weisse:
http://www.seriouseats.com/recipes/2015/08/how-to-brew-sour-beer-recipe.html
Aim for ~15 IBU (or ~10 if the sourness is decent). Not sure I need a 60 minute boil. Pitch wyeast smack pack directly with a spoon of 3711 to help. |
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