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Mixed grain wild beer
Specialty Beer • All Grain • 36 L
The aim is to harvest wild yeast from the cherries on my sour tree in my garden. Stepping it up enough to create a starter with it. I'll ferment half the batch with that and half with Wyeast French Saison yeast. The Saison half will also get a dose of Brett Brux at bottling. The cherry half will be further split with half getting 1 kg of sour cherries per 5 litres of beer. Aging for six months before bottling with champagne yeast.
June 11, 2013 am 06:26am
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Ingredients (All Grain, 36 L)
- 5 kg
Maris Otter Malt; Bairds Malt
Maris Otter Malt; Bairds Malt
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
- 1 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 kg
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 50 g
Czech Saaz - 3.5 AA% whole; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 3278 Belgian Lambic Blend™
Wyeast 3278 Belgian Lambic Blend™
Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 5.0 SRM | 1 - 50 | |
| Alcohol: | 5.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 14.4 IBU | 0 - 100 | |
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