ShareBrewing
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Got a plan for an upcoming Brett-fermented ale that I will portion off (after mash - unhopped) some of the wort into a carboy and sour with White Labs L. Brevis. The rest (perhaps 3-3.5 gal) will be fermented with Brett. I want to add a bit of tartness to the beer for complexly, as I plan on adding fruit and maybe oak as well. The idea is to brew a complex Brett-Lacto beer without waiting months at a time. That said, I plan on blending the Lacto soured wort (after being boiled) into the base beer as the Brett is still fermenting.
Thoughts? How long should I let the Lacto go if I want to get the soured wort as tart as possible before blending?
Will adding the soured wort too early in the primary reduce the acidity significantly? Brett is known to convert lactic acid to various ester compounds.
Here is my recipe. I brew 14 gal but experiment with each carboy (this only 5 of the 14 gal). Base beer is to be a Rye Kentucky Common.
OG 1.056. 10*L
IBU: 25.1 (13 gal base beer before blending)
17 lbs Pale ale malt 56%
7.5 # Flaked Maize 25%
2 #. Crystal 60 7%
2 #. Rye Malt 7%
1.5#. Flaked Rye 5%
0.5 #. Victory malt 2%
2 oz Cluster hop pellets (FWH -70 min calc) (16.5 IBU) *assuming 7.0%AA
1 oz Cluster. 30 min. 6.2 IBU
1 oz. Cluster. 10 min. 2.9 IBU
Carboy 1: control batch (WLP090 - Super San Diego)
Carboy 2: WLP090 + Hungarian oak cubes
Carboy 3: WLP644 B. Bruxellensis-Trois + WLP672 Lacto Brevis + Fruit
Has anyone used this technique of blending pre-boil soured wort with an active fermentation to introduce acidity?
Thoughts? How long should I let the Lacto go if I want to get the soured wort as tart as possible before blending?
Will adding the soured wort too early in the primary reduce the acidity significantly? Brett is known to convert lactic acid to various ester compounds.
Here is my recipe. I brew 14 gal but experiment with each carboy (this only 5 of the 14 gal). Base beer is to be a Rye Kentucky Common.
OG 1.056. 10*L
IBU: 25.1 (13 gal base beer before blending)
17 lbs Pale ale malt 56%
7.5 # Flaked Maize 25%
2 #. Crystal 60 7%
2 #. Rye Malt 7%
1.5#. Flaked Rye 5%
0.5 #. Victory malt 2%
2 oz Cluster hop pellets (FWH -70 min calc) (16.5 IBU) *assuming 7.0%AA
1 oz Cluster. 30 min. 6.2 IBU
1 oz. Cluster. 10 min. 2.9 IBU
Carboy 1: control batch (WLP090 - Super San Diego)
Carboy 2: WLP090 + Hungarian oak cubes
Carboy 3: WLP644 B. Bruxellensis-Trois + WLP672 Lacto Brevis + Fruit
Has anyone used this technique of blending pre-boil soured wort with an active fermentation to introduce acidity?