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The New Berliner Weisse Thread
#1
Posted 20 April 2012 - 10:46 AM
#2
Posted 20 April 2012 - 10:55 AM
Edited by BlKtRe, 20 April 2012 - 10:56 AM.
#3
Posted 20 April 2012 - 11:02 AM
#4
Posted 20 April 2012 - 11:07 AM
#5
Posted 20 April 2012 - 11:12 AM
#6
Posted 20 April 2012 - 11:13 AM
#7
Posted 20 April 2012 - 11:16 AM
#8
Posted 20 April 2012 - 11:18 AM
This is the way I have done it before and think it works real well. I am curious to hear opinions on sour mashing vs pitching the lacto. I have had both versions and I have found the ones with a pure lacto to be more pleasing to me.I actualy have one on tap right now from August of 2009 that I keg in July 2010. Still drinking great. I need to get another one started.I've used the blends but feel using lacto delbrieki first pitching and holding around 90* for a few days first then add a portion of a neutral sac strain when the temp drops naturally then to give it a little roundness pitch a very small amount of brett b then age. This is a decent fermentation schedule. I typically use glass.
#9
Posted 20 April 2012 - 11:22 AM
Right, I meant when letting them sour in the fermenter. Using glass since it's non oxygen permeable, but also limiting the head space exposed to o2 until some sort of pellicle forms to act as a barrier was my jist.You probably could get away without oxygen, being as it is not a very big beer. The reason for the no boil is because the grain has lactobaccillus on it. That is why when done properly, these beers have a yogurt like tang to them.
#10
Posted 20 April 2012 - 11:24 AM
#11
Posted 20 April 2012 - 11:36 AM
#12
Posted 20 April 2012 - 11:38 AM
What's the purpose of the sac? Speed the terminal gravity?Erred. I try and stay away from sour mashing because I feel its cheating. But its in my mix to try.I never get much krausen. When I do the pitch rate on the sac is typically less than when doing a all sac ale or lager so the krausen is usually subdued. Then later in the aging a small pellicle can form. Aging is usually 3-5 months at room temp.
#13
Posted 20 April 2012 - 11:54 AM
- Malted Wheat 50-70%
- Light malted barley 30-50%
- No Specialty Malts
- Mash in all malts at 122°F and rest for 30 minutes.
- Heat mash to 144°F and rest for 15 minutes.
- Heat mash to 149°F and rest for 20 minutes.
- Heat mash to 162°F and rest for 15 minutes.
- Heat mash to 172°F and rest for 10 minutes.
- Sparge at 172°F until kettle is full (1.022-1.028 Specific gravity)
- Boil 60-90 minutes. Add hops (German variety such as Hallertauer or Perle) at the beginning and end of the boil to achieve 4-6 IBUs.
- Cool wort to 60°F.
- Pitch with combined culture.
- Alt or Kolsch ale yeast (Wyeast 1007 or 2565 respectively)
- Lactobacillus (Wyeast 5335)
- 5 parts yeast : 1 part bacteria
- Ferment consistently at 60 degrees for 4-6 days.
- Prime with fresh wort (10% saved wort from the main brew) and new Lactobacillus culture. Adding more bacteria is not necessary, but will help to speed the lactic acid production.
- Store at approximately 60oF for 3-18 months (until desired lactic acid level is achieved).
#14
Posted 20 April 2012 - 12:32 PM
Edited by BlKtRe, 20 April 2012 - 12:33 PM.
#15
Posted 20 April 2012 - 12:57 PM
You're doing a closed fermentation right? So there shouldn't be any O2.Right, I meant when letting them sour in the fermenter. Using glass since it's non oxygen permeable, but also limiting the head space exposed to o2 until some sort of pellicle forms to act as a barrier was my jist.
#16
Posted 20 April 2012 - 12:58 PM
Something i heard was to try and reduce the amount of surface area not touching glass. I agree it seems like it should be a moot point, but why else would it be brought up?You're doing a closed fermentation right? So there shouldn't be any O2.
#17
Posted 20 April 2012 - 12:59 PM
What's the purpose of that?Something i heard was to try and reduce the amount of surface area not touching glass. I agree it seems like it should be a moot point, but why else would it be brought up?
#18
Posted 20 April 2012 - 01:02 PM
#19
Posted 20 April 2012 - 01:03 PM
o2 Id think. Weve been messing around with different headspaces in our barrels too. Big headspace hasn't seemed to have an effect from what we can tell.What's the purpose of that?
#20
Posted 20 April 2012 - 01:05 PM
Also tagged with one or more of these keywords: fermenting, grains, ingredients
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