- Lacto starter was 2 oz. Light DME, 1/8 tsp yeast nutrient, 16 oz. apple cider, 8 oz. water boiled, chilled, then added Wyeast 5335 Lacto
- Kettle Boil 10/23/12 - 15-minute boil with 1 oz. Hallertau, 1 tsp yeast nutrient, 1 Whirfloc tablet
Original Gravity was 1.038
- 10/26/12 added Kolsch yeast
- 11/2/12 transferred to the secondary
- Wort ended up being more concentrated than planned due to more water loss than expected in the mash and boil, plus the yeast/lacto slurry sucked up some, so the beer ended up being stronger than planned (about 4.9%).
- Bottled on 11/9/12 -- Final Gravity was 1.006
Fermentables
57% - German Pilsner 2-Row
4
37
2
Mash
43% - German Wheat
3
39
2
Mash
Hops
Hallertau
1
Pellet
Mash
60 min(s)
4.3
0.0
Hallertau
1
Pellet
Boil
15 min(s)
4.3
9.2
Yeast
Wyeast Kölsch 2565
75%
Other Stuff
Wyeast 5335 Lactobacillus Delbrueckii
1
each
Primary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash for 60 minutes at 150 degrees with 1 oz. Hallertau pellets.
2.Boil for 15 minutes with 1 oz. Hallertau and 1 Whirfloc tablet.
3.Ferment with Lacto (starter in boiled apple juice) and Wyeast Kolsch yeast.
4.*I haven't decided yet, but I think I'll add the Lacto first, to give it a head start, and then add the yeast a day or two later. Suggestions?
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
How did it turn out?
2/25/2013 7:15:47 PM
The beer turned out pretty good, but it wasn't as tart as I hoped. I think the yeast usurped the lacto. Next time, I'm going to try a sour mash, maybe with some acid malt, and give the lacto more time -- at warmer temps -- to grab hold before adding the yeast.
2/26/2013 9:17:42 AM
Sour mashing might work. How long did you let the lacto sit before adding the yeast? I would assume letting it sit another day or so would work as well.
Although (and I am just thinking on my keyboard) I would think that doing a sour mash before the hop boil might give you more control. Mash your beer, and then add the lacto without cooling it. Let it sit for a day, or two and taste it until it reaches your desired sourness. Then, boil your hops (killing the lacto) and finish with your yeast.
2/26/2013 4:07:16 PM
If you pitch the Lacto at the same time as the yeast it will take less time to develop the tartness, but it will still take a couple months of conditioning.
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https://brewgr.com/Media/img/r/a4/a447ba01-1a6d-45df-905f-b12d010ab268_d.jpg
https://brewgr.com/Media/img/r/a4/a447ba01-1a6d-45df-905f-b12d010ab268_t.jpg
How did it turn out?
2/25/2013 7:15:47 PMThe beer turned out pretty good, but it wasn't as tart as I hoped. I think the yeast usurped the lacto. Next time, I'm going to try a sour mash, maybe with some acid malt, and give the lacto more time -- at warmer temps -- to grab hold before adding the yeast.
2/26/2013 9:17:42 AMSour mashing might work. How long did you let the lacto sit before adding the yeast? I would assume letting it sit another day or so would work as well.
2/26/2013 4:07:16 PMAlthough (and I am just thinking on my keyboard) I would think that doing a sour mash before the hop boil might give you more control. Mash your beer, and then add the lacto without cooling it. Let it sit for a day, or two and taste it until it reaches your desired sourness. Then, boil your hops (killing the lacto) and finish with your yeast.
If you pitch the Lacto at the same time as the yeast it will take less time to develop the tartness, but it will still take a couple months of conditioning.
3/23/2013 2:44:52 PM