Gruntled Sour Weiße
Brewed: 10/18/2014 Kegged: 10/26/2014
Since "disgruntled" means displeased, unsatisfied, and unhappy, I figure "gruntled" means pleased, satisfied, contented, and happy. Any good beer should make you feel gruntled, right?
As you can probably tell if you read my GABF posts, I am a fan of the Berliner Weisse style of beer. Low in alcohol. Light and refreshing. Nice lactic sour.
I am still not real sure about introducing souring bacteria into my brewing equipment, and you may remember that I tried a sour mash with Rationalité Poison d'Ereeeek. That beer did turn out pretty nice, but it was a bit more Flanders Red / acetic, which doesn't work for a delicate beer like a Berliner Weisse.
At some point, I bought some lactic acid, mostly to play around with for mash adjustments, but I had in the back of my mind that dosing a beer with it would be something I'd like to try. At one point, I came across a recipe by Billy at The Homebrew Academy for a Gose (see Gose Homebrew Recipe) in which he sours at bottling time with 10 tsp 88% lactic acid. I decided to use this for my starting point.
Not 100% ready to commit a full batch to the experiment, I designed my recipe around a Mr. Beer-sized batch. If it turns out, I will scale the recipe up to a full-sized batch.
For more about SheppyBrew's Sour Beers on my blog see Sheppy's Blog: Sour Beer
For more about this beer in particular see Sheppy's Blog: Gruntled
I am still not real sure about introducing souring bacteria into my brewing equipment, and you may remember that I tried a sour mash with Rationalité Poison d'Ereeeek. That beer did turn out pretty nice, but it was a bit more Flanders Red / acetic, which doesn't work for a delicate beer like a Berliner Weisse.
At some point, I bought some lactic acid, mostly to play around with for mash adjustments, but I had in the back of my mind that dosing a beer with it would be something I'd like to try. At one point, I came across a recipe by Billy at The Homebrew Academy for a Gose (see Gose Homebrew Recipe) in which he sours at bottling time with 10 tsp 88% lactic acid. I decided to use this for my starting point.
Not 100% ready to commit a full batch to the experiment, I designed my recipe around a Mr. Beer-sized batch. If it turns out, I will scale the recipe up to a full-sized batch.
For more about SheppyBrew's Sour Beers on my blog see Sheppy's Blog: Sour Beer
For more about this beer in particular see Sheppy's Blog: Gruntled
| Gruntled Sour Weisse --- Batch 1 |
| Style | Berliner Weiss | Batch Size | 2.40 gal | |||
| Type | All Grain | Boil Size | 2.71 gal | |||
| Brewhouse Efficiency | 72.00 | Boil Time | 90 minutes |
Recipe Characteristics
| Recipe Gravity | 1.030 SG | Estimated FG | 1.005 SG | ||||
| Recipe Bitterness | 5.7 IBUs (Rager) | Alcohol by Volume | 3.3 % | ||||
| BU : GU | 0.188 | ||||||
| Recipe Color | 2.7 SRM |
|
|||||
| Measured OG: | 1.030 | Measured FG: | 1.007 | ||||
| ADF: | 77 | Measured ABV: | 3% |
Ingredients
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 1 lbs 6.0 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 1 | 50.0 % |
| 1 lbs | White Wheat Malt (2.4 SRM) | Grain | 2 | 36.4 % |
| 6.0 oz | Acid Malt (3.0 SRM) | Grain | 3 | 13.6 % |
| 0.250 oz | Hallertauer [4.80 %] - Boil 30.0 min | Hop | 4 | 5.7 IBUs |
| 1.0 pkg | Safale American (DCL/Fermentis #US-05) [50.28 ml] | Yeast | 5 | - |
| 0.50 tsp | Yeast Nutrient (Primary 3.0 days) | Other | 6 | - |
| 5.00 tsp | Lactic Acid (Souring) (Bottling 10.0 days) | Flavor | 7 | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 3.44 qt of water at 159.1 F | 148.0 F | 75 min |
Batch sparge with 2 steps (0.87gal, 1.40gal) of 168.0 F water
Recipe Notes
Got the idea of using lactic acid from Billy at The Homebrew Academy http://homebrewacademy.com/gose-homebrew-recipe
Brewing Record
| Brew Date: | 10/18/2014 | Strike Temp: | 66 | |||
| Mash Temps: | ? | |||||
| Pre-boil OG | (1.030 SG) | Pre-boil Vol | (2.71 gal) | |||
| Actual Mash Efficiency | Pitch Temp | 66 | ||||
| Fermentation | ||||||
| Day 1: Took awhile to get started 68 | ||||||
| Day ... | ||||||
| Day ... | ||||||
Brewing Notes
10/18/2014 Got ingredients today. Decided to actually do the brewing today to. Sort of fun working with the small mash tun too.
10/20/2014 Brewed Saturday. Took awhile to get started, but it is going now. Not sure how long this low gravity beer will take to get to terminal. Probably not long.
10/23/2014 Pretty sure this is done fermenting.
10/26/2014 Bottled today. Took me 4 times as much lactic acid as I had thought. Maybe Billy meant tablespoons instead of tsp? Anyway, the base beer was great. 1.007 fg with a 3% abv. Carbonation for a couple weeks. Then it will be tome to drink.
11/9/2014 Tried the liter PET today. Not complex at all. The clean lactic sour may be a bit much, but not disgustingly so. Not much complexity. Light and highly carbonated. Pleasant beer.
11/10/2014 When I make this again, I will cut down on the lactic acid. This beer does lend itself for some interesting blends with my other beers. I even tried it with a commercial beer.
1/17/2015 This really does make a great bet to blend with others to make new sours.
10/15/2015 I think I had the last couple of bottles tonight. Liked how they tasted.
10/18/2014 Got ingredients today. Decided to actually do the brewing today to. Sort of fun working with the small mash tun too.
10/20/2014 Brewed Saturday. Took awhile to get started, but it is going now. Not sure how long this low gravity beer will take to get to terminal. Probably not long.
10/23/2014 Pretty sure this is done fermenting.
10/26/2014 Bottled today. Took me 4 times as much lactic acid as I had thought. Maybe Billy meant tablespoons instead of tsp? Anyway, the base beer was great. 1.007 fg with a 3% abv. Carbonation for a couple weeks. Then it will be tome to drink.
11/9/2014 Tried the liter PET today. Not complex at all. The clean lactic sour may be a bit much, but not disgustingly so. Not much complexity. Light and highly carbonated. Pleasant beer.
11/10/2014 When I make this again, I will cut down on the lactic acid. This beer does lend itself for some interesting blends with my other beers. I even tried it with a commercial beer.
1/17/2015 This really does make a great bet to blend with others to make new sours.
10/15/2015 I think I had the last couple of bottles tonight. Liked how they tasted.