So here is the second iteration I put together based upon everything I have garnered to date:
Note: The Hibiscus goes in at flame out and is basically steeped for 30 minutes, then whirlpool, YMMV. It lends an Watermelon type color and amazing floral aroma to the finished product. I do not bag the hibiscus but your set up may require this
Be sure to note my odd batch size and the recipe is calculated at 80% which is my set ups standard, YMMV
See the note at the bottom as to the prescribed souring wort process I plan on using for this batch. This method was provided in this forum so thanks for that!
I plan on a 60 minute boil, even with the pilsner malt as I have never had any DMS issues in my process but again, YMMV so plan accordingly.
For water I will simply balance with proper lactic acid addition to achieve desired pH for mash based on my water supply, your's may differ as well. Perhaps some calcium chloride. I have not yet run this through Bru'n Water yet so I am just not sure yet.
I ferment my 1007 typically at 58F, raise to 65 to finish and then lager for 2 weeks typically.
I plan on brewing this in a couple weeks and will report back, if you give this a try I would love to hear your results, my first batch was a very good beer, I anticipate these changes and proper sour method to greatly improve this!
Here ya go!
Boil Size: 9.02 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.052 SG
Estimated Color: 5.2 SRM
Estimated IBU: 12.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 8.5 %
5 lbs 8.0 oz Wheat (3.0 SRM) Grain 2 46.8 %
3 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 27.7 %
2 lbs Munich Malt (9.0 SRM) Grain 4 17.0 %
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil Hop 5 12.4 IBUs
0.31 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.50 tbsp Yeast Nutrient (Boil 10.0 mins) Other 7 -
25.00 g Sea Salt (Boil 5.0 mins) Other 8 -
2.00 g Coriander Seed (Boil 5.0 mins) Spice 9 -
45.00 g Hibiscus Flower-Dried (Boil 0.0 mins) Spice 10 -
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 11 - Yeast calc for proper starter size
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 Yeast 12 -
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 12.0 oz
Name Description Step Temperat Step Time
Protein Rest Add 2.89 gal of water at 131.2 F 122.0 F 30 min
Saccharification Add 2.35 gal of water at 185.9 F 148.0 F 30 min
Mash Out Add 2.64 gal of water at 211.7 F 168.0 F 10 min
Sparge: Fly sparge with 2.79 gal water at 168.0 F
For Second Iteration: Souring process:
1. Mash as normal.
2. Lauter/Sparge into your boil kettle as normal
3. Bring the wort to 170F and hold for approximately 5 minutes. This will ensure that you kill all bacteria and yeast present on the grain and in the wort.
4. Cool wort to 70-80F and transfer to a fermentor. I use a dedicated sour PET fermentor.
5. Pitch pure lacto culture. No starter required. I have done starter and sans starter methods, neither sour the beer much quicker than just pitching a straight lacto vial in the wort. Again, personal preference on lacto starter.
6. Sour for 1-3 days depending on taste and if you have a pH meter, the pH. Personally, I find the sweet spot around 36-48 hours. I don't use a pH meter. If going by taste be sure you take into account the relative sourness as the wort is still very sweet. It is going to taste more sour post yeast fermentation.
7. Transfer the soured wort back to your boil kettle and proceed as normal