BJCP Style: 27A (historical beer) - Lichtenhainer
From BJCP: "Smoke and sour is an unusual combination that is not for everyone."
Smoke and Sour? What is this wacky business? Let's do it!
- 2021-4-20: brew day
- Malts: Weyermann Wheat, Pils, Munich, Rauch (beech smoked)
- Hop: Magnum
- Yeast: Lallemand Philly Sour
- OG: 9°P
Grains: all Weyermann: Pils, Wheat, Munich, Rauch
I've been doing a "fast chill" on brews I can pitch yeast the next day. It's super fast and saves a ton of water. By morning it's chilled to where it needs to be and I can pitch yeast.
OG right on target at 9°P - although I ended up with 1L more wort than expected so looks like efficiency was higher than expected.
2021-4-21 (+1): Yeast pitch time and Floor Manager Steve is here for it.
Philly Sour yeast has been producing some pretty tasty quick sours. A bit of a cheat but it's super easy and I like the sour level it produces.
Yeast pitched and away we go