Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
11 lb (4.99 kg) Weyermann Extra-Pale Pilsner
6 oz (170 g) Acidulated Malt
1.5 oz (42.5 g) Tettnanger (4.2% AA) at 60 minutes, .5 oz (14 g) Tettnanger (4.2% AA) at 10 minutes
A slurry from a 4L starter (or simply four packages) of WLP 860 Helles, or your favorite Bavarian lager strain. Three sachets of W-34/70 should work just fine, and is readily attainable.
Dough in with at 150°F for an hour, mash out, vorlauft and lauter as usual. Allow the wort to stand covered on low heat, 165–180°F for at least 30 minutes before bringing to a boil. There’s no reason you couldn’t mash out at 175 or so and then just go shopping before coming back to vorlauft. I can always use an excuse to extend the brewday.
Chill to 48–50°F before pitching. Increase temperature to 58°F on day 10 and allow to reach terminal gravity. Chill to mid-40’s and lager for a month before packaging as you like. Serve with friends throughout the festival seasons. If there’s any left over, make up your own festival!
Podcast Episode 21: New Belgium's Wood Cellar Director & Blender Lauren Limbach
Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.