Sour Wort Berliner Weisse

Thanks to MilkTheFunk for some inspiration to move forward on this idea. Grain ------- 5.5 lbs German Pilsner 5.5 lbs American Wheat Bugs & Yeast ------------------ WLP677 Lactobacillus Delbrueckii Bacteria (for souring wort in kettle) Safale US05 (for primary fermentation) Hops ------- .5 oz Hallertaur (for Brew Day #2 in a short boil) Notes ------- Average commercial Berliner Weisse pH range: 3.2 - 3.4 pH. Checking...

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Fiancéson

After this beer was brewed, here is the impressive lineup of fermentation. The Fiancéson is in the leftmost bucket. Grain ------- 12 lbs Belgian Pilsner .5 lb Belgian Cara 8 1 lbs Rolled Oats (325°F for 20 minutes) .75 Unmalted Wheat Hops ------ 1.5 oz UK East Kent Golding [A:5.7%, B:2.9%] (60 min) .5 oz UK East Kent Golding [A:5.7%, B:2.9%] (45 min) 1 oz  Czech Saaz [A:3.6%, B:4.8%] (10min) Yeast ------- White Labs...

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Witbier

Grain -------- 7.8 lbs Pilsner Malt 3 lbs Unmalted Wheat (used blender to grind) 1 lbs Flaked Quick Oats Hops -------- .5 oz Hallertau (60 min) .5 oz Hallertau (30 min) .5 oz Hallertau (15 min) .5 oz Hallertau (5 min) Yeast -------- Lallemand Danstar Munich Wheat Beer Yeast (dry yeast) 7/7/2015 - Brew Day Mash in with 3.75 gallons added at 170°F. Mash temp started at 154°F. Stirred at 40 min and again at 50 min. Iodine tested positive at 60 min. Tested again at 75 min still with deep red color. The unmalted wheat is probably...

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