mysteryshrimp
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- S-33
- Yeast Starter
- Dry
- Additional Yeast or Yeast Starter
- Lacto
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.032
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 1
- IBU
- 6
- Color
- 2.5
- Primary Fermentation (# of Days & Temp)
- 45 @ 75
- Additional Fermentation
- Lacto alone @ 85 for the first 24h.
- Tasting Notes
- Smoke flavor more than background, but not overpowering. Sour enough.
I just heard that this was awarded BOS at Crystal Coast Brew-Off.
5 gallon batch @ 75%
3 lbs Flaked wheat
2 lbs Pilsner malt
1 lbs Weyerman Smoked malt
.5 oz Hallertau (Mash hopping)
1 packet S-33 or similar yeast
1 vial Lacto or bottle from your last batch
Sanitize your mash tun and your brewpot. Mash with hops @ 155 for 90 minutes. Sparge @ 170.
Do not boil. Chill to 85 degrees. Put in Primary, pitch Lacto or a bottle from your last batch. After 24 hours (or to taste), pitch S-33 or another fairly clean or fruity Sacc yeast.
My primary was 45 days, but it didn't change much in primary after 3 weeks. Carb to at least 3.5 volumes.
The result is a beer that is sour enough, with smoke more than in the background but not overpowering.
5 gallon batch @ 75%
3 lbs Flaked wheat
2 lbs Pilsner malt
1 lbs Weyerman Smoked malt
.5 oz Hallertau (Mash hopping)
1 packet S-33 or similar yeast
1 vial Lacto or bottle from your last batch
Sanitize your mash tun and your brewpot. Mash with hops @ 155 for 90 minutes. Sparge @ 170.
Do not boil. Chill to 85 degrees. Put in Primary, pitch Lacto or a bottle from your last batch. After 24 hours (or to taste), pitch S-33 or another fairly clean or fruity Sacc yeast.
My primary was 45 days, but it didn't change much in primary after 3 weeks. Carb to at least 3.5 volumes.
The result is a beer that is sour enough, with smoke more than in the background but not overpowering.