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Posted on 5/22/14 at 9:59 am to LSUGrad00
quote:
Boiled my kettle soured Berliner Weisse today. After 36 hours at 110F the wort was already really sour. I can't imagine leaving this to sour for 72 hours like some people do.
do you know how much grain you used, or did you just add what felt like enough?
Posted on 5/22/14 at 10:15 am to LoneStarTiger
looks like AHS is out of 2-row. (how does that happen?)
what else could I use to sour a wort for a Berliner weisse? 6-row? pale ale malt? additional Pilsner?
what else could I use to sour a wort for a Berliner weisse? 6-row? pale ale malt? additional Pilsner?
This post was edited on 5/22/14 at 10:16 am
Posted on 5/22/14 at 10:19 am to LoneStarTiger
Any malt has the lacto on it that you're looking for I would imagine pale ale or pilsner would be just fine.
Posted on 5/22/14 at 10:27 am to LoneStarTiger
quote:
do you know how much grain you used, or did you just add what felt like enough?
I use 50/50 pilsner and wheat to an OG of around 1.035. Then add acid malt on top of that for a pH reduction after the mash.
For the actual souring I just use crushed pils malt.
Posted on 5/22/14 at 10:39 am to LSUGrad00
quote:
I use 50/50 pilsner and wheat to an OG of around 1.035. Then add acid malt on top of that for a pH reduction after the mash.
when adding the acid malt (or any grain) after the mash is complete, do you remove that from the calculation of your OG?
quote:
For the actual souring I just use crushed pils malt.
perfect
Posted on 5/22/14 at 10:44 am to s14suspense
quote:
Any malt has the lacto on it that you're looking for I would imagine pale ale or pilsner would be just fine.
I thought that would be the case but figured it wouldn't hurt to ask
Posted on 5/22/14 at 10:45 am to LoneStarTiger
quote:
when adding the acid malt (or any grain) after the mash is complete, do you remove that from the calculation of your OG?
I add the acid malt to the recipe in beersmith so I have it documented, but I'm not sure exactly how many gravity points it will add.
It's only in the mash for 15 mins before I start to run off.
Posted on 5/22/14 at 10:48 am to LSUGrad00
quote:
I use 50/50 pilsner and wheat
I know I have asked before, but did you through in rice hulls too?
Posted on 5/22/14 at 11:09 am to LoneStarTiger
quote:
I know I have asked before, but did you through in rice hulls too?
Probably up to a pound of hulls.
Posted on 5/22/14 at 11:27 am to LoneStarTiger
quote:
I know I have asked before, but did you through in rice hulls too?
yep, I always use rice hulls when I use wheat, rye, or flaked whatever.
Stuck mashes suck..
Posted on 5/22/14 at 11:36 am to LSUGrad00
cool, thanks
the order is in
now, we wait. man, I'd love to have a homebrew supply store close by
I put 8 oz of acid malt in Beersmith but set it's yield to 0, so it doesn't change the OG. I'm sure it will give it a slight bump anyways if added to the mash just before draining, but I will adjust the OG before boiling with a little extra water if needed.
the order is in
now, we wait. man, I'd love to have a homebrew supply store close by
I put 8 oz of acid malt in Beersmith but set it's yield to 0, so it doesn't change the OG. I'm sure it will give it a slight bump anyways if added to the mash just before draining, but I will adjust the OG before boiling with a little extra water if needed.
Posted on 5/22/14 at 2:48 pm to LoneStarTiger
quote:
LoneStarTiger
You ever brew that wookey jack clone you were talking about last year?
Posted on 5/22/14 at 2:52 pm to s14suspense
quote:
You ever brew that wookey jack clone you were talking about last year?
no, I just played with getting a recipe for a black rye IPA
and speaking of recipes, I need to convert the Rye IPA recipe I used to all-grain
Posted on 5/22/14 at 3:16 pm to LoneStarTiger
quote:
no, I just played with getting a recipe for a black rye IPA
Ok, I'm just using the one on HBT I guess. We'll see.
Our all grain RyePA recipe is in the recipe thread.
Posted on 5/22/14 at 3:22 pm to LoneStarTiger
quote:
the order is in
now, we wait. man, I'd love to have a homebrew supply store close by
Put my order in for a black IPA ingredients late this morning too. Got an e-mail that it's ready. Picking it up after work.
Brewing a pale ale tonight as well as making the starter for the black IPA. Will brew that one on Sunday.
Posted on 5/22/14 at 3:30 pm to BMoney
quote:
Put my order in for a black IPA ingredients late this morning too
What's that for?
Posted on 5/22/14 at 3:31 pm to s14suspense
quote:
Ok, I'm just using the one on HBT I guess. We'll see
I ended up going with 73% Maris Otter, 16% Rye, and 11% Chocolate Wheat. Like I said though, I haven't brewed it yet, so no idea how that's going to taste
quote:
Our all grain RyePA recipe is in the recipe thread.
I based my extract recipe off of it. Mine is very close to yours, obviously, with 76% Maris Otter, 18% Rye, and 6% Crystal 60L
Posted on 5/22/14 at 3:31 pm to BMoney
quote:
Got an e-mail that it's ready. Picking it up after work
what you making for the pale ale?
Posted on 5/22/14 at 3:36 pm to s14suspense
quote:
What's that for?
WYES
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