I have "Brewing with Wheat" which outlines a old method of brewing witbier from 1851. The 100% true method sounds like a pain in the butt but the end result is some fairly dextrinous wort with only a portion being boiled and a portion being ran through the spent grains.
So what I'm doing is boiling only a portion of my 10-11 gal batch. I will add a white labs lacto culture to the unhopped and unboiled portion. This should give a somewhat authentic lactic tang to the beer. I might also toss some yoghurt juice in there too in order to assist with the souring. This portion will sour until I'm happy. Then I will ferment it with WP410. I am undecided on raising it up to a temp to kill all the lacto. I'm thinking I'll just let it roll with out pasteurizing the lacto and just let whatever lives to live.
The lightly hopped and boiled portion will only boil for 45 min. Then I will ferment it with T58 (it's mostly for my wife she'll get two unblended cases of this). Then I will blend the remainder of this with the unhopped and unboiled portion.
So I should end up with two cases of "boring" wit for my wife (she doesn't like the clovey spice from traditional wit yeasts) and two cases or so of slightly lower alcohol but sourish wit for myself.
Grain bill Recipe:
Franco Belges Pils 48%
Rye Malt 24.4% (have a bunch on hand and figured I'd try it)
Flaked Wheat 24.4%
Acidulated Malt 3% (for pH adjustment)
Rice hulls (didn't weigh but just grabbed a bunch out of my bulk bag)
Stisselspalt Hops for about 15 IBUs in the boiled portion.
So what I'm doing is boiling only a portion of my 10-11 gal batch. I will add a white labs lacto culture to the unhopped and unboiled portion. This should give a somewhat authentic lactic tang to the beer. I might also toss some yoghurt juice in there too in order to assist with the souring. This portion will sour until I'm happy. Then I will ferment it with WP410. I am undecided on raising it up to a temp to kill all the lacto. I'm thinking I'll just let it roll with out pasteurizing the lacto and just let whatever lives to live.
The lightly hopped and boiled portion will only boil for 45 min. Then I will ferment it with T58 (it's mostly for my wife she'll get two unblended cases of this). Then I will blend the remainder of this with the unhopped and unboiled portion.
So I should end up with two cases of "boring" wit for my wife (she doesn't like the clovey spice from traditional wit yeasts) and two cases or so of slightly lower alcohol but sourish wit for myself.
Grain bill Recipe:
Franco Belges Pils 48%
Rye Malt 24.4% (have a bunch on hand and figured I'd try it)
Flaked Wheat 24.4%
Acidulated Malt 3% (for pH adjustment)
Rice hulls (didn't weigh but just grabbed a bunch out of my bulk bag)
Stisselspalt Hops for about 15 IBUs in the boiled portion.