- Adding belgian aromatic malts and flaked oats - Reducing wheat This is a variation of the rare barrel golden recipe. It uses flaked oats and belgian aromatic to get some more malty complexity. I'm going to try adding that here, but keeping the malt bill about 20% wheat just because I really like what the wheat does for this style.
Brew day: 10/15/14. Pitched one smack pack of Wyeast Belgian Witbier yeast (3944), a 3-day-old starter with 3944 and dregs from a bottle of Cascade Kriek, and a smack pack of Lacto Brevis. OG: 1.056. Transferred into a secondary on 11/13/14 (nice sourness has already developed). Bottled 11/3/15. FG 1.008.
Brew day: 4/2/15. 90-minute mash. 90-minute boil. OG = 1.068. Pitched Lactobacillus (5335) and about 8 ounces of my Sour Ale No. 3. Racked to a secondary on 4/13/15 and added oak (oak cubes and a honeycomb) that was pre-soaked in white wine for two weeks, plus 16 ounces of apricot juice. 4/14/15 added dregs from Cascade Brewing bottle. Bottled 8/5/15.