Mistake in Berlin


I planned on a sour wort approach to getting the pH of the beer where I wanted. I’ve really not nailed this yet but I am getting close. My main issue has been with fermentation starting in the wort and so I loose all the alcohol in the beer. This happened in a previous attempt of the Berliner Weisse even though now drinking it the beer itself has potential. The bready nature of that beer comes from the fact it was soured with a sourdough starter. This time I got hold of a lacto starter from Noam but in speaking with him afterwards he mentioned that this lacto starter also start’s to ferment. So I was now stuck with a fermenting wort again. I decided to let it go and just let mother nature take care of the beer. After a few days I added #WB-06. I was planning on doing this after the boil but this will either be an epic failure or something I can learn from. I have read about the no boil approach. If this works out I might dial it in and then I will have an easy to make Berliner.

Style: Berliner Weisse (23 A)
Est Original Gravity: 1.033 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 3.5 %
Bitterness: 3.3 IBUs
Est Color: 2.2 SRM

Ingredients
Amt Name Type # %/IBU
1.00 tsp Lactic Acid (Mash 60.0 mins) Water Agent 1
1.75 kg Pilsner (2 Row) UK (1.0 SRM) Grain 2 70.0 %
0.75 kg Wheat Malt, Ger (2.0 SRM) Grain 3 30.0 %
15.00 g Styrian Goldings [3.40 %] – Boil 10.0 min Hop 4 3.3 IBUs
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 ml] Yeast 5
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50.28 ml] Yeast 6

Gravity, Alcohol Content and Color

Measured Original Gravity: 1.030 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 2.6 %
Calories: 277.3 kcal/l

Malt Process

  1.  Filled pot with 14.5 liters of water and added 1t of Lactic acid, 1t Citric Acid and 1 Campden tablet
  2. Waited till temp came down to 80℃ and then poured into mash tun along with grains
    • Temperature 74℃
    • 4.3 pH
  3. Mashed out after 90 minutes and started the to bring to a boil
    • Temperature ?℃
    • ? pH
    • 13 liters
    • Pre-boil gravity ? SG

Fermentation

  1. 01/03/2016: 13 liters of wort into Better Bottle
    • 13 liters wort
  2. 06/03/2016: Added Fermentis #WB-06 dry yeast as is to the wort.

Notes

  1. This really did turn into an experiment after I saw the wort starting to actually ferment. I didn’t take any post mash readings. It was my second batch of the night and I was tired
  2. Don’t make beer when tired
  3. As a style it can be done so this has an outside chance of actually turning into a beer.

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