The second change is the method for which I am souring the beer, harvesting the lacto from grain is just too unpredictable for what I am going for here. This time I am going to go with a commercial pitch of Lacto from White Labs, WLP667. I followed the same fermentation schedule as previous batches where I will pitch Lacto only to warm wort, 110f, and let it go for 48-72 hours then taste to see if I achieved a sufficient level of sourness.
This was my first decoction so I kind of learned along the way, the measuring pitcher I used wasn't the best tool for pulling mostly thick mash so more wort than I wanted was pulled. I will make sure to have one of these around next time around, as seen on Brewing TV's Decoction Day episode. After a Protein Rest of 132.5f, I pulled 15 quarts of the thickest mash I could and boiled it, stirring often for about 10 minutes.
Full recipe after the jump.
|As you can see, the decoction was a bit too thin.|
After I added the decoction back to the mash and stirred I took a measurement and I missed the Saccharification, target was 154f and it was reading 149f. It probably would have been fine to let it ride as is but I wanted the saccharification rest to be a little bit warmer in hopes of adding a little bit of body to what can be a thin beer. So I pulled 1.5 quarts of wort from the mash, boiled it briefly, then added it back to the main mash and I hit 154f on the head. A wort only decoction step if you will.
The decoction smelled amazing, and the color it produced was really nice once it was added back to the mash. A much deeper yellow as opposed to the white-ish yellow I was noticing prior.
I pitched the lacto 6 hours after racking to the fermenter once it naturally cooled to 110f, then kept the fermenter on a heating pad for 72 hours. I tasted the wort and it was decently sour, there was no noticeable activity in the fermenter. I removed the heating pad and gave it another 24 hours to cool down to 68f I then pitched Conan ale yeast since I happened to have fresh slurry around. 10 days of primary fermentation and then I racked the beer to the keg to bulk age at room temperature for ~3 months.
|The color was amazing, a bright almost neon yellow going into the keg.|
I feel confident in my process for this brew session, and my hopes are high for this beer. Tasting notes to follow, I plan to enter it into a local (although quite large at 500 entries) competition, I will post the judges reactions in my tasting notes post down the road.
Full recipe after the jump.
Brew day 4/14/2013
Transferred to Keg for secondary 4/28/2013
Batch Size (fermenter): 5.50 gal
Kegging Volume: 5.00 gal
Estimated OG: 1.031 SG
Estimated Color: 2.8 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 0 Minutes
60.0% - 7 lbs 8.0 oz Belgian Pilsner
40.0% - 5 lbs White Wheat Malt
60ml - Conan Ale Yeast
1.0 pkg - Lactobacillus Bacteria (White Labs #WLP677 Yeast)
Protein Rest - 35 min @ 132.5
Sacch rest - 45 min @ 154 F
3.65 gallons @ 168f
Notes: Pulled 1.5 quarts wort only decoction, boiled to reach 154f after being 5 degrees short after decoction.