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Can do this as a sour mash or add lacto in the fermenter, which is what this recipe does.
5.5 gal
~2.5 SRM
4 IBU
1.031 ➔ 1.004 = 3.4% ABV
Mash: 152°F For 60 Minutes (70% Mash Eff)
First Step
152°F For 60 Minutes
Weyermann Pilsner Malt (1.8°L)
Add 4.29 lbs to the mash tun
+ 1.020 SG / 66.7% of grist
Base Malt
Weyermann Wheat Malt Pale (2°L)
Add 2.14 lbs to the mash tun
+ 1.010 SG / 33.3% of grist
Base Malt
Kettle 15 Minute Boil
Willamette (US)
Add 0.37 oz of 5% AAU pellets into kettle before boiling
+4 IBU
First Wort Hop
Fermentor
Wyeast 1007 German Ale
Pitch 1 pack into 65°F wort
Primary Fermentation Ale Yeast
Wyeast 5335 Lactobacillus Buchneri
Pitch 1 pack into 65°F wort
Primary Fermentation Sour Culture