Berliner Weisse #3.1 2


Trying to now get the wort souring process and steps down along with the recipe itself. Last time I ended up with a super low gravity wort that I am still not sure how it happened. This time added a bit more malt to see if that helps and also changing the hops around a bit. Still not using the huge amount of hops but getting rid of left overs in the fridge and trying a different hops to see how it turns out. I also forgot to write down the exact steps so now I’ll be looking at  putting together some sort of template so I don’t forget anything. Maybe just write the blog post as I go along according to another template. One change I also did here was to add the wort to cool water to bring up the volume. This helps on my current setup where I only have volume to boil 15l but a bit less in reality so making a 15 or 20 liter batch just hasn’t been possible using the current method. Luckily BeerSmith helps calculate all of this.

Style: Berliner Weisse (23 A)
Est Original Gravity: 1.034 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.1 %
Bitterness: 6.6 IBUs
Est Color: 3.4 SRM

Ingredients
Amt Name Type # %/IBU
1.30 kg Wheat Malt, Ger (2.0 SRM) Grain 1 56.5 %
1.00 kg Vienna Malt (3.5 SRM) Grain 2 43.5 %
10.00 g Styrian Goldings [3.40 %] – Boil 30.0 min Hop 3 4.5 IBUs
10.00 g Styrian Goldings [3.40 %] – Boil 10.0 min Hop 4 2.1 IBUs
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50.28 ml] Yeast 5
1.0 pkg Sourdough Evron (Homebrew #) Yeast 6

Wort Souring (Thursday Night)

  1. Filled pot with 13.2 liters of water and added 2t of Citric acid and 1 Campden tablet
  2. Waited till temp came down to 72℃ and then poured strike water into mash tun along with grains
    • Water Temp: 68℃
    • 4.9 pH (seems that with 2t this is bringing the acidity too low. Will convert to grams and start using that for more precision and according to the amount of strike water)
  3. Mashed out after 90 minutes and poured the wort into the pot and started boil. I saw the liquor was a bit low so poured another 1 liter of liquid through the grain bag and added that to the pot
    • Water temp: 68℃
    • 5.4 pH
    • Pre-boil gravity 1.042 SG
    • Volume: 12.8 liters
  4. Boil for 15 minutes and then cooled before pitching yeast/lacto from batches #009 #010 #011
    1. Water temp: 45℃
    2. 5.3 pH
    3. Pre-Sour Gravity: 1.041 SG 

Malt Process (Saturday Night)

  1. Starting the boil after 36 hours of souring. As you can see in the notes above I’ll need to sour using a purer strain of lacto.
    • Water temp: ???
    • 4.4 pH
    • Pre-boil gravity: 1.020 SG
  2. 90 minute boil with hop additions:
    • 30 min: 10g Styrian Goldings [3.40 %]
    • 10 min: 10g Styrian Goldings [3.40 %]

Fermentation

  1. Cooled as quickly as possible to get a cold break to remove those pesky proteins and make as clear a beer as possible.
  2. Pitched the WB-06 and put in the air lock. This is the first time fermenting in a Demi-john so should be cool to see whats going on.
    • Original Gravity: 1.012 SG
    • 6.1 pH (?????? No idea how this has shot up. Seems the water neutralized all the souring. Will need to treat the cold water with lactic acid)

Lesson Learnt

  1. After this process it seems that for souring I’m on the wrong track here using the sourdough starter as it seems I’m getting way to much yeast and too little lacto so it’s eating all the sugar and leaving me with a little sour but nothing left to ferment. You can see the link to the forum of the answers. Next batch I’ll use a yogurt lacto inoculation and then go with the sourdough starter as my saccharomyces yeast.
  2. Need to also sour the water I’m using to bring up the volume. This totally destroyed all forms of sourness going into the fermentor.

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