TandemTails
Well-Known Member
I've got a hibiscus/passion fruit saison that's in its final stages of fermentation now. Once that's done and my temp controller is freed up I plan on doing a 2 gallon sour wort berliner weisse experiment.
I'll create a lacto starter with unpasteurized greek yogurt and then use an electric smoker to keep the wort at 120'F after pitching the starter.
Here's the method I've come up with based on research, forum posts and articles from other brewers.
Two gallon (7.5 liter) batch
OG: 1.035 FG: 1.006 ABV: 3.8%
Starter:
Grain Bill:
Other Ingredients:
Starter Instructions (ideas taken from here: http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html?m=1)
Mash Instructions (taken from here: http://beerandwinejournal.com/sour-wort-berliner/)
Souring instructions:
Boiling / Fermenting instructions:
Optional fruit additions:
Add 4.6 lbs apricots (in mesh bag) 48hrs after yeast pitch (at high krausen)
I'll create a lacto starter with unpasteurized greek yogurt and then use an electric smoker to keep the wort at 120'F after pitching the starter.
Here's the method I've come up with based on research, forum posts and articles from other brewers.
Two gallon (7.5 liter) batch
OG: 1.035 FG: 1.006 ABV: 3.8%
Starter:
- 3oz DME
- 1 liter water
- 2 tbsp yogurt (one of these found here: http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
Grain Bill:
- 1.5 lbs (680 g) American 2-row
- 1 lbs (450 g) Malted Wheat
- 4 oz (113 g) Malted Rye
Other Ingredients:
- Yeast: US-05
- 7g Cascade hops (home grown?)
Starter Instructions (ideas taken from here: http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html?m=1)
- Create starter with DME/water amounts listed above.
- Boil and dissolve DME into water and then cool to 110F
- Add yogurt
- Attach airlock
- Put in cooler with heater and thermometer hooked up to temp controller to keep around 110F
- Let ferment for ~36hrs until pH is in the 3.4-3.8 range
Mash Instructions (taken from here: http://beerandwinejournal.com/sour-wort-berliner/)
- Heat 6 quarts of strike water to 160F in kettle
- Add BIAB to kettle and then stir in grains
- Mash at 152F for 60 minutes
- Add 4 quarts of room temp water to bring mash temp to 120F
- Remove grain bag
- Stir in lacto starter
Souring instructions:
- Sanitize glass carboys, airlocks and stoppers
- Completely fill two 1 gallon glass carboys with wort, leaving absolutely no headspace
- Attach stopper/airlock
- Put in electric smoker attached to temp controller set to 120F for 3 days
Boiling / Fermenting instructions:
- Pour soured wort from carboys into brew kettle
- Boil for 15 minutes
- Add hops at beginning of boil
- Chill and add to fermenter
- Pitch yeast
- Ferment at 70F for 10 days
Optional fruit additions:
Add 4.6 lbs apricots (in mesh bag) 48hrs after yeast pitch (at high krausen)
