Berliner Weisse (sour mash)
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| Batch Size (gallons) | 5 | ||||||||||||||||||||
| Efficiency | 72% | ||||||||||||||||||||
| Recipe type | All Grain | ||||||||||||||||||||
| Style | 17A. Berliner Weisse | ||||||||||||||||||||
| Original Gravity | 1.047 | ||||||||||||||||||||
| Final Gravity | 1.008 | ||||||||||||||||||||
| ABV | 5.12% (basic) / 5.1% (advanced) [what's this?] | ||||||||||||||||||||
| IBU | 4 | ||||||||||||||||||||
| Color | 3.5 SRM | ||||||||||||||||||||
| Boil Time | 15 min | ||||||||||||||||||||
| Yeast | White Labs WLP001 (California Ale) | ||||||||||||||||||||
| Fermentables |
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| Hops |
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| Directions | Mash the white wheat and 4 lbs of pilsner at 150F for 60 minutes. Add in acid malt and stir mash. Wait until temp drops to 120F, then stir in the last pound of pilsner malt. Get as much oxygen out of the mash as possible, then layer the top with plastic wrap. Cover the mash tun, then wrap in blankets for 24 hours for a slight tartness, or up to 72 hours for a crisp tartness (my preferred level). Drain the tun and batch sparge until you have 5 gallons in the boil kettle. Bring up to a boil, add hops and boil for 15 minutes to kill off any remaining lacto. Cool, pitch yeast, ferment, bottle/keg. | ||||||||||||||||||||
| Fermentation notes | Fermented around 65F for 14 days, bottle conditioned for another 14 days. | ||||||||||||||||||||
| Tasting notes | I like to sour the mash for 72 hours, this leaves the beer with a crisp tartness that's akin to making lemonade and not adding in "enough" sugar. The California yeast ferments clean, leaving a great wheat flavor. No perceptible bitterness. Traditional Berliner Weisse should be around 3% abv or less, but this is around 5%. | ||||||||||||||||||||
| Credits | Major thanks to MadMatt and his blog entry (Anarchy Lane) for helping me to nail down the process for sour mashing without getting the unwanted bugs and/or butyric acid. | ||||||||||||||||||||
This all grain Berliner Weisse homebrew recipe was submitted by tracebusta.
