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Odd Styles and Unusual Ingredients


read 362 times • 7 replies • posted 9/4/2012 1:03:02 PM

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CLevar 376:10
In keeping with the theme of the last few posts, I have a bunch of organic dried mango (no sulfur, oils, etc) that is looking for a home in a beer.

I was thinking of doing a berliner, but instead of pitching onto the cake that I have had going for the last year or so, I thought that it might be fun to experiment with closer to a 100% lacto fermentation. For this, my thought was to build up a huge lacto starter, and a small brett b starter. I would then pitch at something in the 10:1, or perhaps even 50:1, ratio. Ferment HOT, and add mango either in the secondary or on the lees as soon as it seems that that the majority of fermentation has finished.

SO, for a 5 gal batch:

3.5 lbs Pilsner
3.5lbs White wheat
.5lbs torrified wheat
Rice hulls

Mash hop with 1 oz of something fairly neutral.

Hold at ~180 for 15 min to pasturize (or perhaps just boil for 10 min or so??)

Cool to ~80. Pitch Lacto and Brett b.

Input/critique welcome. Never really messed with higher lacto pitches, so if anyone has ideas regarding cell count, etc. please pass them along.

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NobleSquirrel 3437:209
Just so you know, you wonít get much if any alcohol. Lacto doesnít ferment into ETOH. Youíd probably be better off doing a split, 2.5g of each.
9/4/2012 1:08:04 PM

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Gazza 726:163
Lactic, being bacteria, wonít give you any alcohol, and the Brett will do it very slowly. Probably best using a Weissbier yeast for primary then pitching the bugs onto that?

Although Iíve never done one so what do I know?!?
9/4/2012 1:10:18 PM

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CLevar 376:10
Originally posted by NobleSquirrel
Just so you know, you wonít get much if any alcohol. Lacto doesnít ferment into ETOH. Youíd probably be better off doing a split, 2.5g of each.


Well, Berliners donít have much EtOH to begin with....if I wanted to make something to get buzzed quick on, I would make some random garbage "American Strong Ale"
9/4/2012 1:11:45 PM

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CLevar 376:10
Originally posted by Gazza
Lactic, being bacteria, wonít give you any alcohol, and the Brett will do it very slowly. Probably best using a Weissbier yeast for primary then pitching the bugs onto that?

Although Iíve never done one so what do I know?!?


Pretty sure some heterofermentive lactos can produce alcohols....though not sure if EtOH is one of them
9/4/2012 1:16:04 PM

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CLevar 376:10
Originally posted by CLevar
Originally posted by Gazza
Lactic, being bacteria, wonít give you any alcohol, and the Brett will do it very slowly. Probably best using a Weissbier yeast for primary then pitching the bugs onto that?

Although Iíve never done one so what do I know?!?


Pretty sure some heterofermentive lactos can produce alcohols....though not sure if EtOH is one of them


Google FTW!

L. brevis is what I should use, as it produces EtOH as well as lactic acid, some acetate, and CO2
9/4/2012 1:20:23 PM

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HornyDevil
Originally posted by CLevar
Originally posted by CLevar
Originally posted by Gazza
Lactic, being bacteria, wonít give you any alcohol, and the Brett will do it very slowly. Probably best using a Weissbier yeast for primary then pitching the bugs onto that?

Although Iíve never done one so what do I know?!?


Pretty sure some heterofermentive lactos can produce alcohols....though not sure if EtOH is one of them


Google FTW!

L. brevis is what I should use, as it produces EtOH as well as lactic acid, some acetate, and CO2


Funny enough, I was just reading about this very subject today

http://www.themadfermentationist.com/2012/06/100-lactobacillus-berliner-weisse.html
9/4/2012 1:45:53 PM

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CLevar 376:10
Originally posted by HornyDevil
Originally posted by CLevar
Originally posted by CLevar
Originally posted by Gazza
Lactic, being bacteria, wonít give you any alcohol, and the Brett will do it very slowly. Probably best using a Weissbier yeast for primary then pitching the bugs onto that?

Although Iíve never done one so what do I know?!?


Pretty sure some heterofermentive lactos can produce alcohols....though not sure if EtOH is one of them


Google FTW!

L. brevis is what I should use, as it produces EtOH as well as lactic acid, some acetate, and CO2


Funny enough, I was just reading about this very subject today

http://www.themadfermentationist.com/2012/06/100-lactobacillus-berliner-weisse.html




Reading through the comments, Mike says that the wyeast lacto still has some sach in it. Going to try to track down a pure culture.

EDIT: Should say "WLP lacto" not "wyeast lacto". I suck.
9/4/2012 2:04:44 PM

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