Morrey
Well-Known Member
I'm going out on a limb here looking to completely design a beer with no base recipe to work on or modify. This is all my design so if you see issues, please holler before I waste time and effort with an epic fail.
My goal is to make a lemony looking (3.5-4 SRM) refreshing beer with Mosaic as my only hop except bittering from CTZ CO2 extract full boil. Want a bit of haze, not full wheat, but a slightly cloudy look that appears juicy. Beer will have a bit of funk from the brett but not so much it takes away from the easy drinking style I wish to create. I feel the pineapple aroma from brett c will love playing with the hop profile of Mosaic especially softly done as late additions.
First I'll use 100% Brett Claussenii for the promise of a pineapple note on the nose. I'll make a big starter for a full week according to Lance Shaner of Omega (we talked about the yeast only). Brett acting alone will take appx 4 weeks at 75-80F to fully attenuate down into the 1.010 range or slightly less.
4# Marris Otter
3# Breiss 2 Row
2# White Wheat
.25# Carapils
2.5mL CTZ extract @ 60
1 oz Mosaic @ 10
1 oz Mosaic @ Whirlpool
(I do not plan to dry hop at this time unless I can justify the benefit)
My design should yield a 1.048 OG beer with 33.5 IBU's finishing right at 5% abv.
My only other thought was to drop into the warm wort a few Swanson L Plantarum tabs the night before the boil to get a very quick and light souring effect but not too sour. I was thinking 3.7ph maybe for a light hint of sour to play with the slightly fruity funk I want.
May I have thoughts from those experienced in this area? Basic recipe design? Would you skip the sour phase and just do a beer w/o the lacto influence? Any thoughts are appreciated.
My goal is to make a lemony looking (3.5-4 SRM) refreshing beer with Mosaic as my only hop except bittering from CTZ CO2 extract full boil. Want a bit of haze, not full wheat, but a slightly cloudy look that appears juicy. Beer will have a bit of funk from the brett but not so much it takes away from the easy drinking style I wish to create. I feel the pineapple aroma from brett c will love playing with the hop profile of Mosaic especially softly done as late additions.
First I'll use 100% Brett Claussenii for the promise of a pineapple note on the nose. I'll make a big starter for a full week according to Lance Shaner of Omega (we talked about the yeast only). Brett acting alone will take appx 4 weeks at 75-80F to fully attenuate down into the 1.010 range or slightly less.
4# Marris Otter
3# Breiss 2 Row
2# White Wheat
.25# Carapils
2.5mL CTZ extract @ 60
1 oz Mosaic @ 10
1 oz Mosaic @ Whirlpool
(I do not plan to dry hop at this time unless I can justify the benefit)
My design should yield a 1.048 OG beer with 33.5 IBU's finishing right at 5% abv.
My only other thought was to drop into the warm wort a few Swanson L Plantarum tabs the night before the boil to get a very quick and light souring effect but not too sour. I was thinking 3.7ph maybe for a light hint of sour to play with the slightly fruity funk I want.
May I have thoughts from those experienced in this area? Basic recipe design? Would you skip the sour phase and just do a beer w/o the lacto influence? Any thoughts are appreciated.
