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Gruntled Sour Weiße

Brewed: 10/18/2014   Bottled: 10/26/2014

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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.

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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.

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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
Color
   
Measured OG:   1.030    Measured FG:   1.007 
ADF:   77    Measured ABV:   3% 

Ingredients

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

Mash Steps
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 esheppy
Got ingredients today. Decided to actually do the brewing today to. Sort of fun working with the small mash tun too.
10/20/2014 esheppy
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 esheppy
Pretty sure this is done fermenting.
10/26/2014 esheppy
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.
11/09/2014 esheppy
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 esheppy
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.
01/17/2015 esheppy
This really does make a great bet to blend with others to make new sours.
10/15/2015 esheppy
I think I had the last couple of bottles tonight. Liked how they tasted.
Comments:
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