Howdy!
I've just visited Warsaw, and was simply amazed by the craft beer life around there. With 7 bars serving craft beers at a 5 minute walk from my hotel, this was an interesting week
Although some beers were definitely under par, one struck my curiosity pretty hard: a collab between Pinta (the main craft brewery around there) and To Øl. This is a take on Kwas (usually: toasted rye sour bread soaked in water with sugar addition and one-two day fermentation by bread yeast), but in a beer way (fermented with US-05).
Their take (according to their rather complete info [translated]) is to make a rye beer (with a heafty amount of rye), sour it with lacto, and ferment with US-05it would sound like a sour-mashed Berliner Weiße with a rye-based grain bill to me, except they specifically say they use lactic bacteria from cheese.
Hence my questions are three fold:
Grain bill: 55% pale, 35% rye, 10% carahell. Does it sound correct? Should I go with even more rye?
Hop bill: Described as light, I could not feel any bitterness in fact. What about: 20 IBU FWH, and 1/2 ounce at flameout of Green Bullet?
Fermentation: The Lacto pack from Wyeast is 15; the cheese culture is 3 (here). So it seems not that bad an idea to go with it. What about then: Mash, short boil, cool to 35°C and pitch lacto. Keep warm and prevent contact from air. After 48h, back to the kettle and make the hop additions, cool again, and pitch US-05.
Thanks!
I've just visited Warsaw, and was simply amazed by the craft beer life around there. With 7 bars serving craft beers at a 5 minute walk from my hotel, this was an interesting week
Although some beers were definitely under par, one struck my curiosity pretty hard: a collab between Pinta (the main craft brewery around there) and To Øl. This is a take on Kwas (usually: toasted rye sour bread soaked in water with sugar addition and one-two day fermentation by bread yeast), but in a beer way (fermented with US-05).
Their take (according to their rather complete info [translated]) is to make a rye beer (with a heafty amount of rye), sour it with lacto, and ferment with US-05it would sound like a sour-mashed Berliner Weiße with a rye-based grain bill to me, except they specifically say they use lactic bacteria from cheese.
Hence my questions are three fold:
Grain bill: 55% pale, 35% rye, 10% carahell. Does it sound correct? Should I go with even more rye?
Hop bill: Described as light, I could not feel any bitterness in fact. What about: 20 IBU FWH, and 1/2 ounce at flameout of Green Bullet?
Fermentation: The Lacto pack from Wyeast is 15; the cheese culture is 3 (here). So it seems not that bad an idea to go with it. What about then: Mash, short boil, cool to 35°C and pitch lacto. Keep warm and prevent contact from air. After 48h, back to the kettle and make the hop additions, cool again, and pitch US-05.
Thanks!
