user 22118
Well-Known Member
- Joined
- Jul 4, 2008
- Messages
- 2,023
- Reaction score
- 13
I have Wyeast 5335 in my fridge and want to make a nice fall sour. I am going to use a clean fermenting yeast with this, because I don't want the banana, clove or peanut in my beer. Most likely I will do up 15 gallons just because 5 seems so small. If I don't like it, who cares. It will use less malt for 15gallons than my normal 5 gallon IPA. Anyways, onto the recipe.
Madroner Weisse
15 gal batch
OG 1.035ish / 1.002ish / 2SRM / 4 IBU
13lbs American Two Row
5lbs Wheat
1lb wheat berries
an ounce of hop pellets
1 Whirlifloc Tablet
S-05 yeast
Wyeast 5335 Lacto Culture
Mash at 150 for an hour, sparge and boil for 15 minutes or so. Then chill and ferment around 63 for a month. Who knows how this will work out, I have seen a couple other recipes and whatnot, but you have to try it for yourself to really understand how it works.
From what I understand the unmalted wheat will add a little bit extra stuff that the Lacto can chew on for bit, I am not an extreme wheat fan, which is why I am aiming for ~30% instead of the 50% that I read in a book. As you can see, I am not going for classic, rather a base that is to my taste and then soured.
Any thoughts, let me know but otherwise I will do this guy up on Monday I think.
Madroner Weisse
15 gal batch
OG 1.035ish / 1.002ish / 2SRM / 4 IBU
13lbs American Two Row
5lbs Wheat
1lb wheat berries
an ounce of hop pellets
1 Whirlifloc Tablet
S-05 yeast
Wyeast 5335 Lacto Culture
Mash at 150 for an hour, sparge and boil for 15 minutes or so. Then chill and ferment around 63 for a month. Who knows how this will work out, I have seen a couple other recipes and whatnot, but you have to try it for yourself to really understand how it works.
From what I understand the unmalted wheat will add a little bit extra stuff that the Lacto can chew on for bit, I am not an extreme wheat fan, which is why I am aiming for ~30% instead of the 50% that I read in a book. As you can see, I am not going for classic, rather a base that is to my taste and then soured.
Any thoughts, let me know but otherwise I will do this guy up on Monday I think.