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