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Old 09-05-2012, 12:02 AM   #21
KeyWestBrewing
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So Im officially starting my Berliner today. I made a 1.030 1L starter with a handful of grain pitched in it and Im letting the growler sit in my croc pot filled with water at about 110. After 2-3 days of the starter doing its thing Im going to pitch the lacto starter in my mash and sourmash for another 2 days or so. Assuming that all goes well I'll mashout and split the batch in half. Hopping with a little Citra, using US-05, and aging on some mangoes for one part. And Cascade, US-05, and aging on rhubarb for the other half. This is the only way I have of souring something without having to get new equipment or risking contaminating my setup and the fastest way of cranking out a sour. I understand the benefits and how golden an ingredient time is in making a sour. So once I can make some space for 3-5 smaller fermenters Im going to do a few varieties I can give the appropriate time on. Infecting with the different dregs Ive been collecting. This way I can notice the differences in each, finding out which I like best and having the opportunity to blend as I please. Im posting the recipes below.... any feedback is appreciated and encouraged


Size 6 gallons split into two 3 gallon batches
OG 1.040
FG however low it gets, not sure what to expect there
IBU 7.7/6.9
Mashed @ 150 for 60 mins prior to sour mash

5 # 2 Row
2 # Flaked Wheat
1# Cane sugar.....added during boil to help dry the beer out. I can take that out if its not a good idea.
1 oz Citra added @ 5 mins for part one....and 1 oz Cascade @ 10 min for part 2
8 # Fresh mangoes cut into chunks and added to seconary on part one
3-4# rhubarb chunks added to secondary for part 2

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Old 09-05-2012, 12:16 AM   #22
cyberwollf
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If you see a copy of "brewing with wheat" laying around the Berliner recipe in there is solid. Ive won several medals with it. 50% Pilsen 50% wheat. No boil, small decotion with some hops. Pitch a vial of lacto and give it 2 day head start at 90° then cool and pitch us05. Clean lactic sourness. Ready in less than a month.

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Old 09-05-2012, 12:35 AM   #23
KeyWestBrewing
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Quote:
Originally Posted by cyberwollf
If you see a copy of "brewing with wheat" laying around the Berliner recipe in there is solid. Ive won several medals with it. 50% Pilsen 50% wheat. No boil, small decotion with some hops. Pitch a vial of lacto and give it 2 day head start at 90° then cool and pitch us05. Clean lactic sourness. Ready in less than a month.
Hey man how was the Keys? Any of the info I give you help? I can try and track down the book but that might be hard without ordering it online. I have everything already ordered for my next 3 batches and the LHBS doesn't have any Pilsen malt or lacto so I'm working with extra 2 row and grain husks for lacto on this as a side project. I also can't find any pure lacto only a Brett lacto mix. I'm trying to hold off on a no boil Berliner until I have separate gear for sours though the recipe you mentioned sounds kick ass.
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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

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Old 09-05-2012, 12:50 AM   #24
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Keys were good. We had my 1 year old with us, so I'd imagine it would be a completly different experience with out bringing a kid

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Old 09-07-2012, 09:28 PM   #25
KeyWestBrewing
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Saw this when I checked out my starter today. Smell reminds me of Monks Cafe Flemmish Red but less sour. I was originally planning on starting the sour mash tomorrow but am wondering if I should give the lacto starter a few more days to sour. Anyone have any advice or thoughts?



image-4145311341.jpg



image-3574663680.jpg

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http://www.homebrewtalk.com/f92/casc...y-west-333466/

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Old 10-25-2012, 01:44 AM   #26
KeyWestBrewing
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Well after killing my first lacto starter by accident it took me a while to get the ball rolling on this project. But now all is looking good. I partigyled the 2nd runnings from my IPA and sour worted for 4 days @ 105-115f and had a nice clean sour smelling wort. Boiled everything for about 45 mins to drive off any DMS and added 2 oz of cascade with 5 mins left. Then after letting it ferment for 2 weeks(really finished after 3 days or so) I racked it into 3#s of frozen rhubarb. Should be ready to bottle in 5-7 days. As of now it smells really good, I'm excited to see how it turns out.



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image-1816658697.jpg

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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Mosaic Cream ale
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Old 10-25-2012, 03:45 AM   #27
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Key west, that is an incredibly cool looking mash!

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Old 10-25-2012, 03:49 AM   #28
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Thanks. Pitched a starter I made from grain husk and the lacto went crazy. It was fun to look at.

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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

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Old 10-26-2012, 08:41 PM   #29
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Old 10-26-2012, 08:42 PM   #30
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