Yeast: 1/2 packet Nottingham, 2 packs of Lactobacillus delbruckii (Wyeast @ almost 6 months, White Labs @ 1 month but left 1 week unrefrigerated)
Starter: Wyeast lacto starter: 2 liters (1/2 DME, 1/2 cane sugar) for 5 days; no starter for White Labs lacto
Original Gravity (Calc): 1.034
Final Gravity (Measured): 1.002
ABV (Est): 4.1%
IBUs (Tinseth calcuation): 6
Strike temp: 165F
Mash in: 155F
End of mash: 149F
Mash length: 60 minutes
Mash thickness: 1.5 qt/lb
Mash efficiency: 63%
Pitching temp: 68F
|Malts Mashed||Amount||%||Max Pts.|
1/3/13: Gravity is 1.004. Some mild esters in the aroma, but overall the beer is dominated by the sweetness of the doughy wheat malt. No bitterness to speak of. Some tartness, but less than I'd like. Added 3.75 lbs of thawed whole blackberries from Whole Foods.
2/13/13: Gravity at 1.002. Disappointing aroma and flavor.
2/22/13: Added 1 vial of Brett Brux.
3/1/13: Bottled to 2.5 volumes of CO2.