Homebrewtastic
Well-Known Member
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.
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.