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AP Berliner Weisse
Berliner Weisse • All Grain • 5.5 gal
Great refreshing "after hard work" beer
November 29, 2009 pm 12:56pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 3.5 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 2.75 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1.5 oz
Hallertau - 2.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
- .5 tsp
yeast nutrient - (omitted from calculations)
yeast nutrient
-
White Labs WLP011 European Ale
White Labs WLP011 European Ale
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Notes
Lactobacillus will be added to the sparge runnings and left until the sourness is just right and then be boiled. About two days.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.032 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.005 | 1.003 - 1.006 | |
| Color: | 2.2 SRM | 2 - 3 | |
| Alcohol: | 3.5% ABV | 2.8% - 3.8% | |
| Bitterness: | 4.7 IBU | 3 - 8 | |
Discussion
A sour beer for next summer
2009-12-29 10:11am
This brew was souired in the keggle. After the wort from the mash tun cooled, it was innoculated with Wyeast lactobaccillus and allowed to sour for three days. When it tasted right, I boiled it to kill the the lacto. Very short boil. I will comment further when the ferment is complete.
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