hotspurdotus
Well-Known Member
I'm brewing a Flanders Brown, primarily to make a yeast cake for a bigger beer (a Belgian IPA I'll be brewing soon afterwards).
I'd like to add Wyeast 5335 - Lactobacillus to give it some sour. Obviously I can't put the Lacto in the primary if I want to use that yeast cake on a non-sour beer.
My current plan is to brew the Flanders Brown recipe below, then transfer to a secondary and pitch the Lacto at that point. Will this give me a good result?
One recipe called for souring part of the mash separately with the Lacto, then pasteurizing it and adding it to the fermenter. Is this necessary?
Recipe Specifications (Subject to change)
--------------------------
Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.51 gal
Estimated OG: 1.068 SG
Estimated Color: 32.1 SRM
Estimated IBU: 24.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12 lbs 5.8 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 81.1 %
14.4 oz Caramunich Malt (56.0 SRM) Grain 2 5.9 %
9.6 oz Special B Malt (180.0 SRM) Grain 3 3.9 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 4 0.8 %
1 lbs 4.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 5 8.2 %
1.25 oz Styrian Goldings [6.60 %] - Boil 90.0 mi Hop 6 24.4 IBUs
1.0 pkg Bastogne Belgian Ale (White Labs #WLP510 Yeast 7 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 15 lbs 3.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.68 qt of water at 170.5 F 156.0 F 45 min
I'd like to add Wyeast 5335 - Lactobacillus to give it some sour. Obviously I can't put the Lacto in the primary if I want to use that yeast cake on a non-sour beer.
My current plan is to brew the Flanders Brown recipe below, then transfer to a secondary and pitch the Lacto at that point. Will this give me a good result?
One recipe called for souring part of the mash separately with the Lacto, then pasteurizing it and adding it to the fermenter. Is this necessary?
Recipe Specifications (Subject to change)
--------------------------
Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.51 gal
Estimated OG: 1.068 SG
Estimated Color: 32.1 SRM
Estimated IBU: 24.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12 lbs 5.8 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 81.1 %
14.4 oz Caramunich Malt (56.0 SRM) Grain 2 5.9 %
9.6 oz Special B Malt (180.0 SRM) Grain 3 3.9 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 4 0.8 %
1 lbs 4.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 5 8.2 %
1.25 oz Styrian Goldings [6.60 %] - Boil 90.0 mi Hop 6 24.4 IBUs
1.0 pkg Bastogne Belgian Ale (White Labs #WLP510 Yeast 7 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 15 lbs 3.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.68 qt of water at 170.5 F 156.0 F 45 min