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Kill the Rabbits
Berliner Weisse • All Grain • 5.5 gal
A BW, soured the "old-fashioned" way!
September 18, 2005 pm 02:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4 lbs
German 2-row Pils
German 2-row Pils
- 3 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 oz
Hallertauer Hersbrucker - 3.0 AA% pellets; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Mashed in at 122F for a 30 minute protein rest. Pulled a 1:1 decoction, about 8 quarts, and boiled with the hops for 20 minutes. Added back to main mash to boost temp to 155F. Saccharification rest for 60 minutes. Run off and sparge directly into primary. When temperature is 130F or below, throw a handful of raw grain in there and let it sour for 3-5 days depending on how sour you want it. Rack into kettle and bring wort to boil just long enough to sanitize it. Chill and pitch yeast. Ferment until gravity stops dropping - bottle or keg with roughly 3 volumes CO2. Enjoy!
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.033 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.005 | 1.003 - 1.006 | |
| Color: | 2.1 SRM | 2 - 3 | |
| Alcohol: | 3.6% ABV | 2.8% - 3.8% | |
| Bitterness: | 5.2 IBU | 3 - 8 | |
Discussion
Brew Summary
2005-09-22 1:48pm
Well, I let this beer sour for four days. The smell was, well, nauseating to say the least. I would have let it go one day longer, but with hurricane Rita approaching I figured I should go ahead and get this beer pasteurized and fermented before the power went out. Today I racked into the kettle and brought to a boil for about five minutes. As the boil began, the nasty sulphuric smell soon went away, and was replaced by a sourdough-like tart smell that was much more pleasing. The OG going into the fermenter was 1.030. Against my better judgement, I tried a sample of the wort, and surprisingly it tasted very similar to lemonade. Had a wheaty, grainy flavor that I remember Kindl Weisse having as well. Fermentation is under way and I will update when this guy is kegged or bottled.
What's the status?
2006-12-16 10:39pm
Hey green, What's the status of this beer? how does it taste? I would like to brew one of these... what do you suggest for the "thrown" in grain, and do you crush it? When you rack after a few days into the kettle to boil, do you strain the grain off or just boil the grain and ferment with the grain as well? Looking forward to a response... thanks!
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