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Old 06-12-2012, 03:18 AM   #1
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Default Sour Wheat Beer - 1 month - with bugs

So keep in mind that this is from grain to glass in a month, but I kegged it. Obviously if you bottled this you'd want to let it ride as this beer easily could have gone down a few more points, but I was very happy with where it was and decided to keg it up.

I made a sour wheat beer. It's part hefe, part berliner weisse and dry hopped to boot... but all in all an outstanding beer.

So what I did was a pretty low gravity (1.046) half pilsner half wheat, mashed low (148). I pitched lactobacillus all by itself first and let it ferment for 24 hours, then I pitched WLP670 (American Farmhouse) and Wyeast3068. In a month it was tart, sour and ready to be kegged. The FG was 1.007 when I kegged it. I have a feeling the brett and the lacto could have knocked off a few more points over a couple months, but for my taste it was ready. I threw two ounces of citra in the keg with it.

The result is a little bit funky, a touch fruity, dry, tart, lemony sour and hoppy wheat beer that looks damn good in a JK tulip.

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Old 06-12-2012, 03:36 AM   #2
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Nice! I did a similar beer recently- less wheat and more pils, on Bugfarm IV. Yours has a great head on it in that shot!

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Old 06-12-2012, 04:44 AM   #3
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NICE, doing something similar, 50/50 wheat and pils, citra @ 5 min with forbidden fruit. making a 1 gallon batch, no hops, pitching lacto and then splitting the original batch in half, 1 half will be the control and the other will get the lacto and bing cherries..

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Old 06-12-2012, 02:53 PM   #4
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Quote:
Originally Posted by ChadChaney
NICE, doing something similar, 50/50 wheat and pils, citra @ 5 min with forbidden fruit. making a 1 gallon batch, no hops, pitching lacto and then splitting the original batch in half, 1 half will be the control and the other will get the lacto and bing cherries..
Sounds like a great beer. I've never used the forbidden fruit before though. What's that taste like?

I washed and saved my dregs. I was mostly just wanting to see if I could get a complex sour flavor in a shorter time. I can't wait to pitch the cake into a bigger beer.
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Old 06-12-2012, 06:00 PM   #5
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Have you had any of the brett/lacto beers from JK?

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Old 06-13-2012, 12:33 AM   #6
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Quote:
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Have you had any of the brett/lacto beers from JK?
Yes. Wunderkind and boxers revenge. Both great beers.
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Old 06-15-2012, 02:00 PM   #7
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You recipe sounds similar to how Jolly Pumpkin makes their Weizen Bam (minus the dry hopping). WB is a lower gravity funky farmhouse wheat beer that they turn around pretty quick (a few weeks I believe). They don't start with lacto though, so yours may be a bit more tart, but I love the idea of a quick turn funky sour. I'll have to try this when a carboy opens up.

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Old 06-15-2012, 02:32 PM   #8
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Yes. Wunderkind and boxers revenge. Both great beers.
They were pouring boxer's revenge at the tour a couple of weeks ago. Easily the best beer poured. I wish I could find that stuff in the bottle...
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Old 06-16-2012, 02:10 AM   #9
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Quote:
Originally Posted by ReverseApacheMaster

They were pouring boxer's revenge at the tour a couple of weeks ago. Easily the best beer poured. I wish I could find that stuff in the bottle...
It is bottled but extremely difficult to come by as their production is small on it. Most places only get a single case at a time. I put on a JK beer dinner a month ago and Jeffrey Stuffings came out for it (super nice guy btw) anyway he said another round of boxers was to be available within the next month or so. I still have a bottle if anyone wants to trade for it. Looking for RR and JP Madrugada.
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Old 06-16-2012, 02:13 AM   #10
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Quote:
Originally Posted by bigljd
You recipe sounds similar to how Jolly Pumpkin makes their Weizen Bam (minus the dry hopping). WB is a lower gravity funky farmhouse wheat beer that they turn around pretty quick (a few weeks I believe). They don't start with lacto though, so yours may be a bit more tart, but I love the idea of a quick turn funky sour. I'll have to try this when a carboy opens up.
Quite honestly I was surprised at how quickly it turned around. The beer was mostly just an experiment. And actually my inspiration for it was the from reading about the weizen bam. I have no access to JP in Texas, but I loved the sound of it. I think however (based off of descriptions) that mine is more tart, it's kinda on par with lemonade in terms of tartness.
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