Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Belginer weisserry-ish
Reply
 
Thread Tools
Old 03-29-2013, 03:39 AM   #1
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,628
Liked 101 Times on 84 Posts
Likes Given: 16

Default Belginer weisserry-ish

This is my inspired plan,which I hope to high heaven goes well.
I ma going to brew a 10 ltr batch of Wit/Berliner weisse cross over, using 800gr of pils malt, 100gr acidulated malt and 400gr of flaked triticale.
I was thinking of a 15 minute boil with about 5 IBUs of something.

I have 2 lacto starters going, one from grain and the other from lacto. Casei. Of the 2 starters, the grain starter tastes tart but smells a little nutty/woody. The Casei starter is really very tart to the point of almost a pucker, smells like crab apples and has a sweet after taste.
I am thinking of pitching the two starters and letting them go for about 2 days before pitching a big starter of Brett B Trois to finish it off.

This is where the inspiration comes in: the other day as I was wandering through the local market I found Mulberries. It was then that I decided that 750gr would go into my 15 minute boil.
So, that's my plan. What do you think?
Cheers,Lee.
badlee is online now
 
Reply With Quote
Old 03-29-2013, 01:08 PM   #2
berebrando
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Orange, CA
Posts: 215
Liked 21 Times on 21 Posts
Likes Given: 1

Default

I do a blackberry Berliner that the ladies love. I add blackberry purée after primary fermentation because I do not want to drive off the delicate flavors during the vigorous primary ferment.

For what it's worth, I did a Berliner that was pure lacto for 3 weeks then I added Brett. It is tart but not insanely sour. I've noticed that a lot of people indicate intense sourness after one or two days of just lacto, but I have not had this experience.
__________________
www.thegoodbeerco.com
berebrando is offline
 
Reply With Quote
Old 03-29-2013, 09:47 PM   #3
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,499
Liked 775 Times on 575 Posts
Likes Given: 311

Default

"Belginer weisserry-ish" - say that out loud and try not to sound drunk. i dare you
__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, Trois IPA, local sour cherry kriek, oud bruin, gueuz'ish thing
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 03-30-2013, 05:40 AM   #4
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,628
Liked 101 Times on 84 Posts
Likes Given: 16

Default

That the ladies love eh?
The olnly lady who gets to drink my brew is my mum-in-law.
badlee is online now
 
Reply With Quote
Old 03-31-2013, 05:05 AM   #5
spenghali
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Corvallis, OR
Posts: 448
Liked 14 Times on 14 Posts
Likes Given: 5

Default

Quote:
Originally Posted by berebrando View Post

For what it's worth, I did a Berliner that was pure lacto for 3 weeks then I added Brett. It is tart but not insanely sour. I've noticed that a lot of people indicate intense sourness after one or two days of just lacto, but I have not had this experience.
I think the folks getting that level of sourness in 2 days or so are holding their wort at high temps, then boiling or pasteurizing and pitching their sacch.
spenghali is offline
 
Reply With Quote
Old 03-31-2013, 08:01 AM   #6
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,628
Liked 101 Times on 84 Posts
Likes Given: 16

Default

We are at about 40c here today and i would say that the average temperature over 24hrs is probably 30c.
I had thought of a second boil, but dont want to loose any alcohol.
badlee is online now
 
Reply With Quote
Old 09-07-2013, 02:28 PM   #7
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,628
Liked 101 Times on 84 Posts
Likes Given: 16

Default

So,I just had the last bottle of this and it turned out ok. Not what I was looking for, but not a total letdown for sure.
It's light of body for sure and has great prickly carbonation. There isn't too muck of the berry aroma left after the boil(knew that would be the case) but there is some of the flavour.
I chickened out and ended up only letting the lacto go for about 36 hours before pitching the Brett B Trois,which shines through like a lighthouse through an old T-shirt. The sourness I had hoped for is not there,but it's pretty bloody tart.
I can taste the Brett,the lacto and something strange which I am putting down to the acidulated malt.
This pic does not do it justice,it is very much more red,in a scary way in fact. It looks and drinkd like a low alcohol sparkling wine
PS, as always,ignore the date
Click image for larger version

Name:	PICT0088.jpg
Views:	64
Size:	29.9 KB
ID:	146805  
badlee is online now
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS