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
Hops
Amt (oz)TypeTime
1.0Multihead (2.5%)60
2.0Multihead (2.5%)0
TBDMultihead (2.5%)
Mash Schedule
TempRatioTime
151F1.0qt/lb40
170F2.0qt/lb15min - vorlauf
YeastLactobacillus Brevis WY5223 (2x Packs x 1L starter)
Stats
5.5galOG1044
84% effIBU8
7gal BoilFG



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