As you can probably tell if you read my GABF
posts, I am a fan of the Berliner Weisse style of beer. Low in alcohol. Light and refreshing. Nice lactic sour.
I am still not real sure about introducing souring bacteria into my brewing equipment, and you may remember that I tried a sour mash with Rationalité Poison d'Ereeeek
. That beer did turn out pretty nice, but it was a bit more Flanders Red / acetic, which doesn't work for a delicate beer like a Berliner Weisse.
At some point, I bought some lactic acid, mostly to play around with for mash adjustments, but I had in the back of my mind that dosing a beer with it would be something I'd like to try. At one point, I came across a recipe by Billy at The Homebrew Academy for a Gose (see Gose Homebrew Recipe
) in which he sours at bottling time with 10 tsp 88% lactic acid. I decided to use this for my starting point.
Not 100% ready to commit a full batch to the experiment, I designed my recipe around a Mr. Beer-sized batch. If it turns out, I will scale the recipe up to a full-sized batch.
For more about SheppyBrew's Sour Beers on my blog see Sheppy's Blog: Sour Beer
For more about this beer in particular see Sheppy's Blog: Gruntled