5.5 gallon batch
8 lbs white wheat malt
8 lbs Pils malt
1 lb rice hulls
1.5 ounce Hallertauer Mittlefruh, first wort
Mash 90 min 149° @ 0.38 gal per lb. Batch sparge 175°. No boil. Chill to 100° and pitch lacto. Once pelical forms, pitch yeast. Ferment for 7 days. Age until sour level is achieved. Bottle in Belgian or champagne bottles or force carbonate to 3.5 vols in the keg.
For a special treat, split the batch. Rack half onto 4 lbs sweet cherries and half onto 5 lbs raspberries for 30 days. Age as normal.
8 lbs white wheat malt
8 lbs Pils malt
1 lb rice hulls
1.5 ounce Hallertauer Mittlefruh, first wort
Mash 90 min 149° @ 0.38 gal per lb. Batch sparge 175°. No boil. Chill to 100° and pitch lacto. Once pelical forms, pitch yeast. Ferment for 7 days. Age until sour level is achieved. Bottle in Belgian or champagne bottles or force carbonate to 3.5 vols in the keg.
For a special treat, split the batch. Rack half onto 4 lbs sweet cherries and half onto 5 lbs raspberries for 30 days. Age as normal.
