taylja06 said:6.6lb Wheat LME
2lb Acidulated Malt
2lb Pilson
1b Barley (Flaked)
1oz East Kent Goldings @ 15
2 Hefeweizen IV vials
1 Lactobacillus vial
Keeping the hops low for the style + the acidity. Thoughts?
If you use sour malt, why use the lacto? You won't need both. Keep it simple. Replace the acid malt with pilsen malt. Skip the flaked barley.
The reasoning for the lacto and acidulated malt was to give it some increasing complexity over time, while making it acidic out of the gate. Basically trying to build something that will gradually increase in flavor as it loses some body to the lacto.
Considering the body loss though, I'm thinking of adding caramelized sugar into the secondary to give it some unfermentables / unbreakables to keep the body. Anything else that might be worthwhile to add to give it some flavor? Was thinking possibly peaches.
taylja06 said:Well the problem was noted here: http://***********/stories/beer-styles/article/indices/11-beer-styles/659-flanders-red-ale
having to do with the use of bugs and the "resulting loss of body is one potential problem. Eventual gushing and, on the extreme end exploding bottles, is another. Be certain you have a stable gravity to your beer and enough acid production before bottling." So I was trying to correct for that, really.
acidrain23 said:Not too long ago, I brewed this, and it was fantastic! Seriously one of the best beers I have made to date:
Tangy Hefeweizen
For 5.5 Gallons/Partial Mash:
3 lbs Wheat DME
3 lbs German Pils
1 lb Acid Malt
Yeast: Wyeast Weihenstephan 3068
Hops:
20M: 1 oz German Select
10M: 1 oz German Select
Flameout: 1 oz German Select
Hmmm...... Been interested in trying something like this for a while now. Might be something fun for me to try in the near future.
Haven't used acid malt to sour something yet. Is 1 lb enough to actually make this very tart?
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