Here's a quickie recipe for a Berliner Weisse.OG 1.030; FG 1.003; 3.5% abv; 8.4 IBUs; 2.4 SRMGrains2.5# Pils2# Wheat1.5# Acidulated (Sauer)Hops.5 oz. HallertauOtherNottingham dried yeast3 Tbsp. acid blend3 tsp. lactic acidMash in pils & wheat @145F. After 30 minutes, add in acidulated (this keeps the ph from messing up conversion). Let rest another 30 minutes then sparge.Boil 60 minutes. Add the Hallertau with 40 minutes left. Chill to 57F and ferment at that temp. Upon kegging, add the acid blend and lactic acid. Start with less than I used, then adjust to taste.Notes:You can of course use German Ale or Kolsch yeast. I like Nottingham because it ferments extremely dry, and some feel it lends a certain tartness to the taste.Also, if you really want authentic, skip the acid additions and add lactic acid bacteria...and wait for a year, cause it's no longer a quickie.
Berliner Weisse
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Buscotucky
, Apr 04 2009 08:02 AM
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