Tuesday, October 7, 2014

100% Lacto Fermented Ale

I originally got the idea for this "beer" when I read a forum post about the Wyeast VSS releases for the summer.  The Lacto strain apparently can not only produce lactic acid, but ethanol as well!

This beer has been fermenting now for quite awhile now (>2mos) so some of the ins and outs of the brewday have escaped me.  However the general gist of the grist was that I wanted to make something rather light, but highlighting the maltier and biscuitier flavor that vienna malt provides.

Originally I was planning on adding peaches/apricots to this beer, but I was slow (read lazy) and peach/apricot season came and past.  I still have a lot of frozen peaches that I could use, but I'm looking more forward to a peach cobbler in January that I am a peach beer in October! When I was originally planning this recipe, and with the original peach theme in mind I had decided to hop with multihead hops, which are supposed to have a peachy flavor/aroma.  Now without the peaches/apricots I'm not sure where to go.

I still think that I would like to add some fruit to this beer but I don't want to overwhelm the multihead hops. I am a bit torn, as I have a 10# bag of raspberries I saved from this year, I just haven't decided if I want to put them in the beer and lose some of the hop character or even what the base beer tastes like.  A normal solution would be to split the batch, but I've been too busy with work and a new baby to have the energy to do something like that, at this point though I think this beer might be coming around in early spring of next year, so who knows what I'll add.......

100% Lacto Sour Peach?
Malt Bill
Amt (lbs)Type
7.0Vienna (Weyermann)
1.0Caramel Wheat
Amt (oz)TypeTime
1.0Multihead (2.5%)60
2.0Multihead (2.5%)0
TBDMultihead (2.5%)
Mash Schedule
170F2.0qt/lb15min - vorlauf
YeastLactobacillus Brevis WY5223 (2x Packs x 1L starter)
84% effIBU8
7gal BoilFG


Dan ABA said...

I didn't realize that the Wyest brevis could produce alcohol. I recently used it in a sour brown ale. I used one pack and pitched it into the wort at 90F for 5 days. There was a short, visually subtle fermentation during that time. The pH got down to 3.6, but the gravity didn't change much. I am curious what the gravity got down to for yours after 2 months?

Ryan said...

Dan - I havent pulled a sample yet, though I plan on doing that soon. You have to remember that lactic bacteria when producing lactic acid wont drop the gravity like sacch will. Lactic acid has a much higher density that ethanol (1014) so eventhough they are eating up the sugars the gravity is slow to change

Dan ABA said...

I actually did not know that! Learning is fun! Looking forward to your results. Cheers!

Jeffrey Crane said...

We just experimented with something similar. We fermented the beer in the mid 70s and are about 2 wks in and the pH is only around 3.9. We have gotten a pretty good gravity drop, but strangely the 2 identical batches have gravities of 1.012 and 1.020 with the same pH. The taste and flavor are pretty nice, they both have a mild Belgian spice phenolic. I'm curious to hear your results.

Ryan said...

Jeffrey - I know this followup is a bit late, but I just racked this beer to a keg albeit accidentally. The FG was 1004, which surprised me a bit

It was nicely tart and fruity (peachy?) with a slight spice

I was originally planning on aging this till the spring and splitting it between raspberries and another fruit, now that its in the keg I might add some fruit now and be drinking mid-January

Brandon Fender said...

I have a wine barrel full of wheat beer with WY Lacto brevis. I brewed it in early October, so it has been almost two months. Fermentation started between 80 and 90 F. The first gravity reading indicates that it's down to about 1.5 Plato. I get a nice tartness and a light peach, lemon and green apple flavor profile right now. It has a little bite to it right now, almost acetic, that I'm hoping mellows out. All said and done I'm pretty happy with how it has attenuated and the flavor profile.

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