Long Way to Berliner Weisse


I’m a stubborn bastard and when things don’t work out I often knock my head again and again until I figure it out. Sometimes I run along not changing much and get the expected similar results for just doing the same thing over and over. So this time I’m trying to get the Berliner Weisse sourness without the wort souring I’ve been struggling with. I decided to hedge my bets and do a extra big batch and split it, inoculate with two different lacto sources and let father time do his work.

Style: Berliner Weisse (23 A)
Est Original Gravity: 1.031 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 3.3 %
Bitterness: 3.4 IBUs
Est Color: 2.0 SRM
Last Berliner Mashing

Ingredients
Amt Name Type # %/IBU
1.00 tsp Lactic Acid (Mash 60.0 mins) Water Agent 1
3.50 kg Pilsner (2 Row) UK (1.0 SRM) Grain 2 77.8 %
1.00 kg Wheat Malt, Ger (2.0 SRM) Grain 3 22.2 %
10.00 g Saaz [3.30 %] – Boil 60.0 min Hop 4 3.4 IBUs
1.0 pkg Lactobacillus Yeast 5
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6

Last Berliner Full Pot
Malt Process

  1.  [19:50] Filled pot with 30.5 liters of water and added
    • 2T of Lactic acid
    • 1T Citric Acid
    • 1 Campden tablet
  2. [19:52] Waited till temp came down to 70℃ and then poured into mash tun along with grains
    • Temperature 68℃
    • 6.5 pH
  3. [21:28] Mashed out after 90 minutes and started the to bring to a boil
    • Temperature ??℃
    • 6.5 pH
    • 33 liters 
    • Pre-boil gravity 1.022 SG
  4. [??:??] 80 minute boil with hop additions
    • 10 minutes: 10g Saaz
    • 10 minutes: Irish Moss
  5. [23:36] Removed from heat and cooled using immersion chiller
  6. [24:26] Temperature 30℃ and pitched US-o5 into a split batch
    • Original Gravity: 1.026 SG
    • ?? pH

Berliner Weisse US-05 Yeast
Fermentation

  • 06/04/16: 29 liters of wort into Better Bottle
    • 18 liters wort into one fermentor with some pro-biotics
    • 10 liters wort into smaller fermentor with wlp677

Notes

  • In the mash out I had 27 liters of wort. I sparged with 7 liters and brought the wort volume to 33 liters
  • Lengthened the boil due to the lower pre-boil gravity

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