My first true sour attempt (my previous 100% Brett is not really a sour since as a primary yeast it produces less acids).
6.63 Kg Pilsner
1.00 Kg Wheat malt
1.00 Kg Flaked wheat
0.50 Kg Cara belge
30 g. - Hallertauer Mittelfrueh (60 min)
20 g. - Crystal (Flameout)
Brewing Science Institute
Yeast # 1 - Lactobacillus Delbrueckii
Yeast # 2 - Brettanomyces clausenii
Yeast # 3 - A-07 (German Ale)
After Lacto kicks in I will add Brett C. then A-07. This is backwards to what is typically done but Wyeast research suggests this since Lacto has a hard time competing with Sach and Brett and Brett has a longer lag time than Sach. This should allow the Lacto to impart more sour acids and still leave plenty of sugars for the Sach and Brett. I have also read that by starting with the Lacto and Brett I can expect a much faster ferment than is typical of sours. I confirmed this at least with the 100% Brett beers I have made. The taste profile is much different however than say pitching Brett in the secondary to munch on the table scraps left from Sach.
Pic is of 100% Lacto fermentation. It took 2 sleeps to get here.
[/url]
Lactoferment by
sdixon669, on Flickr[/img]