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Old 03-01-2011, 01:52 AM   #11
enid
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It is lacto to sacc. Here are some of my notes from my Berliner, it was good enough to take first in the AHA COC. It was a no boil recipe except for the decoction.

Name Description Step Temp Step Time
Mash In Add 11.00 qt of water at 150.6 F 136.0 F 120 min
Step Add 9.00 qt of water at 169.2 F 149.0 F 60 min
Mash Out Decoct 9 qt of mash and boil it 15 min. 170.0 F 10 min


5335 starter at 95 deg. 1.030 wort 50% corn sugar 50% DME
Cool & decant, pitch into small starter several hours before brewing
Cool wort to 90 deg and pitch lacto, when wort reaches 75 (next day) pitch any clean ale yeast.

I left mine on the yeast for 12 days then racked to a keg. Added 170 grams corn sugar, 500ml starter of lacto, and keg conditioned.

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Old 03-01-2011, 02:11 AM   #12
ArcaneXor
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I have the VLB reference book right in front of me. It looks like the ratio varied widely over time, from 6:1 in favor of the yeast to 8:1 in favor of the lacto. I stand corrected in that ratios favoring the lacto seem to be more common. The ratios favoring the yeast seem to date to when they used mixed cultures that had all kinds of wild bugs that contributed to sourness in addition to Lactobacillus brevia.

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Old 03-20-2011, 03:54 PM   #13
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Thanks for the input all. Works been eating up all my free time so I'm finally getting a chance to brew this in the next few days. Have a 2L starter of lacto on the stir plate since last night holding steady at 98...I forgot the 50/50 corn sugar to DME though, too late now though. My process is going to be pretty similar to enid's above; but, with only one decoction.

Here's my current thought for experimentation (partly putting this down as notes for me to review later so I don't forget ). With 10 gallons I will pull 2.5 gallons out of each carboy to blend into a cornie and keg condition and serve on tap. Then blend the remaining into the bottling bucket. Bottle half of it straight and when I get to the halfway point pour Avery 15 dregs into the remainder and bottle 2.5 gallons with brett. I have heard that bottle aging gets the lacto character going quicker so I will be able to compare keg to bottle. It will also give me the chance to compare brett against non brett in the style.

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Old 03-22-2011, 03:22 AM   #14
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I just made a berliner on saturday night. I did a 50/50 of wheat and 2 row and a bunch of rice halls. I heated the water to 168 and dumped it in the mash tun with the grain let it sit and cool until it was around 110 and pitched a big handful of unground 2 row into the mash and stirred. It is getting nice and sour (keep a eye on the ph every day the lower it gets the sour it will be) and will sparge off the mash and do a short boil later this week.

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