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Taste Notes

THREE STAGE PROCESS MASH & SPARGE Mash grains as usual to achieve SG and 26L wort. 90 minute mash. SOUR WORTING Dose with lactic acid until c. 4.5pH reached. ADDED TSP --> Ph = 4.54 Bring to a steady temp of 98F/36C. Pitch giga lacto. PITCHED 8.25AM 11/8/17 Put a blanket of CO2 over the top to min oxygen ingress. Check over next 2-3 days as pH begins to drop. 120817 9.15am froth has gone off top, pH = 3.35, SG = 1.020 5.30pm - ph = 3.3 130817 11am froth and white powdery pellicle. Tasting fine. SG = 1.020 pH = 3.18. NOT QUITE SOUR ENOUGH. Morning: 3.15 - lightly tangy - ready to boil. BOIL & FERMENT WITH US05 Once sour enough, bring to short boil with hops etc. Rehydrate yeast. Then pitch neutral yeast in normal way at normal temp. 140817 Cooled wort in fridge - still at 40 OG = 1.018. Made makeshift starter with two packs of US05. Cooling in bunker alongside wort ready for opitching first thing tomorrow. Wort is tasting exactly as it should: bready/doughy and lightly tangy with just enough sourness to make you want another sip. Likely that we'll need to tint with juice/zest to make it a little more complex, and some citrusy dry hopping would also work well and provide more complexity on the nose. 150817 Pitched yeast from small starter and shook vigorously. Didnt aerate further. Fermenting at room temp in the bunker. Cold condition for a week before bottling and carbonating. Took a while to get underway. 170817 Strong krausen and SG = 1.012 BLENDED HALF WITH 1% GRAPEFRUIT JUICE - NO PEEL 240817 BLENDED with Melange PLAIN BWEISSE - with 10% melange GRAPEFRUIT BWEISSE - with 5% melange - THIS WAS TOO SUBTLE. IN BOTH CASES BLENDING CAUSED INFECTION. FAIL. However, base beer had been really good.

Notes

one hour mash = brix = 14 = 1.056 ph = 4.91 ended up end mash/sparge with 20L added 6 litres of water brix = 7 = 1.028 ph = 4.93