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Mixed grain wild beer

Mixed grain wild beer

Specialty Beer • All Grain • 36 L

Matthew Jolly

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 at 06:26am

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Ingredients (All Grain36 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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