Cascadian Tart Ale

[hpr89]

Woah folks. Check this out. I'm thinking of a great idea.

2 row base
Wheat
Maybe Light crystal
~1.040-1.050

Mash at 150 or so.

Low bittering addition of some American "c" hop.
~10-15ibus

Pitch lacto 3 or 4 days before you pitch something like wyeast 1332 "nw ale " or American II.

Rack onto some Rainer cherries for a week or 2.

I think it would be a delightful, tart, Berliner weisse inspired brew. Any thoughts??



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[Oaked]

Indeed a great idea- I like the name!

Be careful the pH doesn't drop so low as to stifle the sacc- you could always use some brett brux trois for some clean fruitiness if you want the pH to go really low.

Depending on the lacto you use...save those American C hops for a dry hop

Keep us posted!

 

[hpr89]

Good call on the dry hop. I was considering Brett., but I'm concerned it would take a bit too long. A Brett, lacto ferm would be awesome. Just skip the sacc.

Or save a gallon or 2 to get a big sacc. "starter" going then top up the lacto vessel.

Who knows! So many possibilities!

What do you think? Arrest the lactic action with a boil or let them both go, with a lacto head start ?


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[Oaked]

I like the idea of letting the lacto go for a day or two, post boil, and let the sacc/brett go afterwards. There are some sacc strains that won't stress out on the low pH. You'd be surprised how quickly brett can finish- that is if you pitch enough. So I'd vote against arresting the lacto action w/ a boil. I'd also be thinking about what to do w/ the cake for the next round- before cooler fall temps approach!

I've got to ask- what kind of lacto are you using? Lab stuff or from grain?

I picked up the new Wyeast L. Brevis (I feel like I got a deal at $9). I'm thinking of pitching that (will about 10 IBUs) on a 3 month old cake of WLP670.

 

[hpr89]

I've got 670 going right now. Good choice. I'll have a big cake of Brett a. I could use. I'm using the basic strain from wyeast. I could give the lacto a good head start, then pitch the Brett cake with a big starter of pawn or Chico.


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[Oaked]

Most excellent! You have two great choices to pick from- a tough decision awaits. Lucky you.

I would do a massive starter of lacto and sour two worts for 1 or 2 days- then giving a 1/3 or 1/4 of each cake to the two different carboys!

That Brett A would be fruity- and align w/ your original post. Where did you get Brett A??

Let's compare notes come fall. I can't brew my WLP670 until mid-Aug.

 

[hpr89]

Sounds good! I sampled my 670 yesterday. Still a little sweet. I got the Brett a. From love2brew. It's tasty! Pretty dry already. Nice and fruity. I'm excited for this one.


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[hpr89]

Sampled the farmhouse with 670 yesterday. Man, I'm very pleased! Nice and dry. Mild spice. No funk yet. I think I might rack to a keg next week and put a few psi on it. Perhaps pick up a few bottles of Orval to pitch the dregs. Then pressure secondary.


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[Oaked]

I am just now sampling and kegging my WLP670 that I brewed back in mid April. Wow indeed!

I built a 1045 wort w/ ~ 61% pils, 12% munich, 15% wheat, 8% rye, and 4% acid malt. Hops were kept to 25 IBU w/ Willamette, Saaz, and Styrian Golding. It worked its way down to 1.005

I really do taste some very light tartness for just brett. Mild funk. Heavy citrus?!

Really amazing. I just pitched the new WY L. Brevis in a 1045 pale wort to sour for a day or so? and then will dump a small piece cake from the WLP670 in. I wish I brewed this beer months ago...

So what did you choose to sour?

 

[Oaked]

If you haven't had it on its own yet, let the brett in the WLP670 work its way through. I never racked mine. But I kept feeding it pours from DME starters off random yeast I was waking up through the summer. I never did get a pellicle- but that doesn't mean a thing. Keep in mind that mine is almost 4 months old and appears to be in its sweet spot, then again I never bothered to taste it young to see what it was like.

The airlock always smelled like Dupont spice, and still did today before I kegged!

To think I was going to dry hop this or even add some JP dregs. I'm leaving it alone.

I've had poor luck w/ Orval dregs. I poured two bottles worth into just 3 gallons of a WY3724 saison and it barely budged in flavor and gravity. I blame cool temps.