|Random "helper" captured while preparing the fruit for this beer|
At the heart of these three very different beers is an incredibly simple wort - a 44L (11.6 US gallon) batch of a no-boil Beliner Weisse, based loosely on the Milk the Funk Berliner Weisse recipe. Rather than post my recipe, I'd direct you to the previous link. The only modifications I made were in my procedures:
- I mashed at 62.8C for 75 minutes, to get a drier final beer than the MTF standard recipe.
- The wort was not boiled; instead I heated it to ~90C, and let it sit at this temperature for 10 minutes prior to cooling to 45C for pitching of the Lactobacillus.
- No hops were used in the mash or boil.
Once the wort was prepared 4L was pulled off for the experimental Lachancea thermotolerans beer, the remaining 40L kettle-soured with a fantastic wild lactobacillus available only to my home brewing club, and once soured, split into two batches - one dry-hopped upon completion and the other bretted and fruited with wild grapes.
The details of each of these beers, and tasting notes for two of them, can be found below the fold. Its a bit of a read, so you may want to pull yourself a pint before you proceed.