Odd Styles and Unusual Ingredients

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.

Just so you know, you won’t get much if any alcohol. Lacto doesn’t ferment into ETOH. You’d probably be better off doing a split, 2.5g of each.

Lactic, being bacteria, won’t 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 I’ve never done one so what do I know?!?

Originally posted by NobleSquirrel
Just so you know, you won’t get much if any alcohol. Lacto doesn’t ferment into ETOH. You’d probably be better off doing a split, 2.5g of each.

Originally posted by Gazza
Lactic, being bacteria, won’t 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 I’ve never done one so what do I know?!?

Originally posted by CLevar

Originally posted by Gazza
Lactic, being bacteria, won’t 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 I’ve 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

Originally posted by CLevar

Originally posted by CLevar

Originally posted by Gazza
Lactic, being bacteria, won’t 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 I’ve 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

Originally posted by HornyDevil

Originally posted by CLevar

Originally posted by CLevar

Originally posted by Gazza
Lactic, being bacteria, won’t 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 I’ve 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