Saturday, 6 June 2015

Lick Then Hammer - Part 2

This is a continuation of this post: Lick Then Hammer

Pellicle
In the previous article I omitted what I was going to do as regards yeast and bugs in the Lichtenhainer I was brewing, the main reason being that I was departing from the established norm to the point where I was nervous the resulting beer would be crap! To recap, the basic details of the brew were:

  • 20 litre batch
  • 1.9Kg Weyermann rauchmaltz (beech smoked barley malt)
  • 1.9Kg Baird's wheat malt
  • 200g Weyermann acidulated malt
  • 8g of Hallertauer Hersbrucker in the mash
  • Regular 75 minute infusion mash at 66°C
  • 60 minute boil
This is where I departed from other recipes. Rather than opting for a controlled environment I decided to make a lacto starter from some Weyermann acid malt. From our chat with Chris White we know that the subspecies most common on grain is L. brevis, but of course there is always the risk that something else is there. I pitched the starter at 40°C and let sit at warm room temperature for a couple of days. There was quite a bit of airlock activity and when the gravity dropped to 1.016 I added a small amount of Brett Bruxellensis, the Yeast Bay Beersel mix to be exact. It was fascinating to watch the pellicle form on this over the next couple of weeks! When activity seemed to slow to the point where there was very little I racked to a corny keg. A Lichtenhainer is the kind of beer that should be consumed young!

So how did it turn out?

Yum yum
Great is the short answer, but I would make improvements. It hasn't cleared, which is doubtless due to the wheat. In contrast Smoke Signals is crystal clear. There is a nice acid twang, perhaps not as strong as in Smoke Signals but the smoke levels are roughly equivalent, going from memory. What I would definitely change though is the Brett. The recipes I've come across online had a Kolsch yeast, and I think this would suit the style better. Indeed Smoke Signals has that clean flavour profile with no (non-smoke) phenolics and no other attributes that Brett brings. This is definitely on the rebrew list but next time I will make an actual L. brevis starter to elimiate any uncertainties, and use a clean ale yeast like WLP-001 or US-05. I think I'll drop the wheat malt too and just use pale or lager in its place, maybe with some carapils.

All in a worthwhile brew that I'll tweak and do again.

Cheers!

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