I brewed a 10 gallon batch of a somewhat generic wheat for souring/experimenting. I'm not sure what I was planning to do back in July, but here we are in April and I haven't touched it since I pitched the bugs. When I say haven't touched, I mean I haven't taken any samples or moved them in any way.
The recipe I used is below, and my question is this. What on earth should I do with this! I love sours, this was my first time working with any of these and I have no idea what they taste like. They each have a good pellicle on them.
Anyway, any advice is welcome. Thanks in advance!
Recipe Specifications
--------------------------
Boil Size: 11.75 gal
Post Boil Volume: 11.18 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 14.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
7 lbs Wheat, Flaked (1.6 SRM) Grain 2 33.3 %
2.00 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 3 14.6 IBUs
2.0 pkg American Ale II (Wyeast Labs #1272) (One per carboy)
Fermented to an FG of 1.015.
Split This into a 5 gallon and two 2.5 gallon batches:
5 gallon got Roselare Belgian Blend (Wyeast Labs #376 Yeast)
2.5 gallon - Belgian Lambic Blend (Wyeast Labs #3278) Yeast)
2.5 gallon - Brettanomyces Claussenii (White Labs #WL Yeast)
If I remember, I'll post pics of the pellicles tonight.
The recipe I used is below, and my question is this. What on earth should I do with this! I love sours, this was my first time working with any of these and I have no idea what they taste like. They each have a good pellicle on them.
Anyway, any advice is welcome. Thanks in advance!
Recipe Specifications
--------------------------
Boil Size: 11.75 gal
Post Boil Volume: 11.18 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 14.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
7 lbs Wheat, Flaked (1.6 SRM) Grain 2 33.3 %
2.00 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 3 14.6 IBUs
2.0 pkg American Ale II (Wyeast Labs #1272) (One per carboy)
Fermented to an FG of 1.015.
Split This into a 5 gallon and two 2.5 gallon batches:
5 gallon got Roselare Belgian Blend (Wyeast Labs #376 Yeast)
2.5 gallon - Belgian Lambic Blend (Wyeast Labs #3278) Yeast)
2.5 gallon - Brettanomyces Claussenii (White Labs #WL Yeast)
If I remember, I'll post pics of the pellicles tonight.