Beer Log #2 - Mixed Fermentation 3-way split

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Dgallo

If you ain’t first, you’re last Ricky Bobby
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I’m going to be doing another
9 gallon Farmhouse 3 way split this up coming week. I will be splitting into (3) - 3 gallon batches.. Below is the base recipe;

Grains
60% - Floor Malted Pilsner
30 % - Wheat Malt
10% - Flaked wheat
@148 for 75 minutes
5.3 mash ph

__________________________________________________________________________

*** FV #1 (3gal) - Volume: 2.75 gals of wort ***
Beer: Sangria de Blanca
Copitched at 70*f being allowed to free rise to 78*f
Primary Yeast: M29 - French saison
Brettanomyces: Brett Bruxellensis WLP650 & Amalgamation II Brett blend WLP4641

After 36 hours of fermentation it will be inoculated again with L. plantarum using Renew Life Ultimate Flora - allowed to finish out

I will be adding the following nearing FG
1.5 lb - Pureed Peaches
1.0 lb - Puréed passion fruit
1.5 lb - Puréed white grapes
Zest of one medium orange
Dryhopped with 5 oz of Nelson hops
Oak chips will soak in 1L - of Sauvignon blanc for 2 weeks and then it will be blended to taste at bottling
__________________________________________________________________________

*** FV#2 (3gal) - Volume: 2.75 gals of wort ***
Beer: Carolina v:2
Copitched at 70*f being allowed to free rise to 78*f
Primary Yeast: M29 French Saison
BRETTANOMYCES: amalgamation II WLP4641

After 36 hours it will be inoculated again with L. plantarum using Renew Life Ultimate Flora - allowed to finish out

I will be adding the following nearing FG
5 lb - Puréed Blackberries
Adding a tincture of 1 vanilla bean scrapped and diced at bottling
Dryhopped with 2 oz Citra 2 oz of mosaic
__________________________________________________________________________

*** FV#3 (3gal) - Volume: 2.75 gals of wort ***
Targeting 20ibus
Beer: Local Project
Copitched at 70*f being allowed to free rise to 78*f

Cultures: for this beer I will be using a cultured I propagated and blended from the dregs of two local breweries from two spontaneously fermentated beers

Indian Latter Farms - koelship (has a hop tolerant wild lacto strain and pof+Wild yeast, and whatever else lol)

Plan Bee brewing - Farm Beer dregs which consists of a blend of cultures from their bee hives.

WLP650 - Brett Bruxellensis blend

This beer will be aged on locally grown cherries.

____________________________________

I will be updating this thread as things begin to happen and if any changes are made
 
Last edited:

goodolarchie

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Subscribed! Very curious on that first one, I don't think I've ever done a 2oz/gal dry hopped mixed ferm beer, or even had one.

I once broke in a local sauv blanc barrel with a clean saison primary (wanted to see if it would sour or have any bugs leftover - it didn't), decided to do 2oz hallertauer blanc, 2oz nelson in a 5 gal keg, and that ended up being too much for that beer. I did another one with just 14g Galaxy and 12g Nelson and that was wonderful, bright and appropriately stonefruit + passionfruity + grapey. I wish I still had that keg and freshly dumped barrel...

Also love Plan Bee's beers and house funk character. It's so pithy/zesty. I haven't had the opportunity to innoculate their dregs but I'll bet that Kriek will be amazing.
 
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Dgallo

Dgallo

If you ain’t first, you’re last Ricky Bobby
HBT Supporter
Joined
Jan 15, 2017
Messages
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Location
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I’m going to be doing another
9 gallon Farmhouse 3 way split this up coming week. I will be splitting into (3) - 3 gallon batches.. Below is the base recipe;

Grains
60% - Floor Malted Pilsner
30 % - Wheat Malt
10% - Flaked wheat
@148 for 75 minutes
5.3 mash ph

__________________________________________________________________________

*** FV #1 (3gal) - Volume: 2.75 gals of wort ***
Beer: Sangria de Blanca
Copitched at 70*f being allowed to free rise to 78*f
Primary Yeast: M29 - French saison
Brettanomyces: Brett Bruxellensis WLP650 & Amalgamation II Brett blend WLP4641

After 36 hours of fermentation it will be inoculated again with L. plantarum using Renew Life Ultimate Flora - allowed to finish out

I will be adding the following nearing FG
1.5 lb - Pureed Peaches
1.0 lb - Puréed passion fruit
1.5 lb - Puréed white grapes
Zest of one medium orange
Dryhopped with 5 oz of Nelson hops
Oak chips will soak in 1L - of Sauvignon blanc for 2 weeks and then it will be blended to taste at bottling
__________________________________________________________________________

*** FV#2 (3gal) - Volume: 2.75 gals of wort ***
Beer: Carolina v:2
Copitched at 70*f being allowed to free rise to 78*f
Primary Yeast: M29 French Saison
BRETTANOMYCES: amalgamation II WLP4641

After 36 hours it will be inoculated again with L. plantarum using Renew Life Ultimate Flora - allowed to finish out

I will be adding the following nearing FG
5 lb - Puréed Blackberries
Adding a tincture of 1 vanilla bean scrapped and diced at bottling
Dryhopped with 2 oz Citra 2 oz of mosaic
__________________________________________________________________________

*** FV#3 (3gal) - Volume: 2.75 gals of wort ***
Targeting 20ibus
Beer: Local Project
Copitched at 70*f being allowed to free rise to 78*f

Cultures: for this beer I will be using a cultured I propagated and blended from the dregs of two local breweries from two spontaneously fermentated beers

Indian Latter Farms - koelship (has a hop tolerant wild lacto strain and pof+Wild yeast, and whatever else lol)

Plan Bee brewing - Farm Beer dregs which consists of a blend of cultures from their bee hives.

WLP650 - Brett Bruxellensis blend

This beer will be aged on locally grown cherries.

____________________________________

I will be updating this thread as things begin to happen and if any changes are made
So it got brewed on the 7/16/21.

Today was the first gravity reading.

FV1: 1.001
FV2: 1.001
Fv3: 1.004



I’m confident that FV1 & FV2 are finished from a fermentable standpoint as I’ve used these strains before. For FV3, I reached out to both brewers of the beers I originally harvested the cultures from to see if there in the ballpark.

all beer’s test samples tasted great and am very excited to see the final outcomes

FV2 & Fv3 received their fruit additions.
 
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Dgallo

Dgallo

If you ain’t first, you’re last Ricky Bobby
HBT Supporter
Joined
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Also forgot to update. I dropped all the fruit amounts down to about 1 lb per gallon. For the FV1, the sangria inspired beer, I scaled all the fruits individually back to fit the same ratio of fruit but down to 1 lb per barrel
 

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