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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Anyone Actually Used Vinegar in a Witbier Recipe?
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Old 03-13-2008, 04:39 PM   #1
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Default Anyone Actually Used Vinegar in a Witbier Recipe?

So I'm reading the witbier recipe @ BYO. I've made 3 witbiers in the past, but never used vinegar or acidulated malt. I'm brewing a wit tomorrow and was wondering if anyone's ever actually added vinegar as they call for---and if so, was it a thumbs up or thumbs down?

Also: can I find lactic acid at this late date somewhere other than a HBS?

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Old 03-13-2008, 04:45 PM   #2
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I have not, nor have I heard of this before. Has anyone had the Pierre, South Dakota Witbier before? I have never picked up a vinegar flavor in wit beers before. But maybe I need to start looking

I have noticed that some American Wit beers (Zoomer Wit for example) have a different profile than the tradisional examples (Hoegarden...). Maybe this is their secret?

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Old 03-13-2008, 04:45 PM   #3
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Quote:
Originally Posted by Evan!
Also: can I find lactic acid at this late date somewhere other than a HBS?
You can find it in yogurt. I've used some yogurt to sour a mash once, worked alright.
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Old 03-13-2008, 04:47 PM   #4
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the recipe says to add the lactic acid to the secondary just before bottling/kegging. So I guess I have some time. I just don't have a LHBS, so I'd have to order it.

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-13-2008, 04:48 PM   #5
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Quote:
Originally Posted by Professor Frink
You can find it in yogurt. I've used some yogurt to sour a mash once, worked alright.
Very interesting. Was it regular or non-fat, and how much did you use?
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Old 03-13-2008, 05:34 PM   #6
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I feel the slightly sour component is one of the things that 'makes' a Wit, but I can't agree that using Acetic acid is the same. Lactic acid has a much mellower (not sharp) profile to it and I am not saying it wouldn't work, but to look at the history of the Wit tells us they simply soured the mash to some degree, which is obviously not an Acetobacter that is working.

Interesting, as I have a Wit planned soon. I plan on souring as I always have, just separate a portion of the mash hold it at around 120-130 °F for about 24 hours and then draining the resulting liquid into the boil. Either that or I may just lauter and sparge, and then inoculate with some liquid I kept from a green tomato pickle I did..just a tiny bit to get things rolling.

The biggest problem I had last time I made a sour beer with the souring pre-boil is that in my inexperience with it, I added the soured mash back into the tun with the rest of the mash. Bad idea. Conversion took forever and a day, I think mainly due to the pH drop.

Not sure where you can pick up straight Lactic acid, other than online.

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Old 03-13-2008, 05:37 PM   #7
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Quote:
Originally Posted by Glibbidy
Very interesting. Was it regular or non-fat, and how much did you use?
It was non-fat yogurt, and I checked to make sure it had Lacto Bacillis.
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Old 03-13-2008, 05:59 PM   #8
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Well, I'm brewing it tomorrow---so short of someone from my local homebrew club coming through with some sauer malt, I'm gonna have to order some lactic acid and add to the secondary---I don't have time to do a long acid mash.

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-13-2008, 06:29 PM   #9
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we are drinking that wit recipe now. but we did not add the lactic acid or the vinegar. we did add zest of a big navel orange with the spices at end of boil and let steep 15 minutes before cooling. and it is very good beer real close to a hoegarden at 18 days in the bottle.

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Old 03-13-2008, 06:29 PM   #10
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i've used the acidulated malt before in a few different hefeweizens. it was really nice...just don't use too much

1 oz in a 5-gallon batch is enough. adds a nice sour tanginess to it. 2 oz puts it over the top and 3 oz will turn your beer into a weird soda drink.

i haven't tried it with a wit, tho. that could be a good idea.

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