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Cthulhu Berliner Wiesse
Berliner Weisse • All Grain • 5 gal
my first attempet at a sour ale and I got some pointers from Patrick Rue of the Bruery and Tomme Arthur of Lost Abbey
January 4, 2010 pm 11:23pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 3.5 lbs
Pilsen Malt; Briess
Pilsen Malt; Briess
Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.5 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 0.2 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
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
Started with a vile of WLP Lactobacuillus and made a starter with a pint of apple juice and held it between 94-98F for 72hrs. on a hot plate brewed and mash hopped it and pitched the Lacto. Four days later I pitched the WLP 011 to make it nice and sour. February 5th 2010 after about 6 weeks in primary I racked it to a secondary and saved the sour yeast cake, nice clear light clean beer semi sour but needs a few more weeks/months?
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.031 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.005 | 1.003 - 1.006 | |
| Color: | 2.0 SRM | 2 - 3 | |
| Alcohol: | 3.3% ABV | 2.8% - 3.8% | |
| Bitterness: | 4.9 IBU | 3 - 8 | |
Discussion
sill waitng to mature
2010-04-05 5:43am
I filled a bottle and used a carb tab just to check sourness and it needs time and work its only been 4 months
Silver Medal Winner June 27th 2010
2010-07-29 12:34pm
At the San Diego Fair it was a Silver Medal Winner June 27th 2010. It took almost 8 months to sour and mature. Be patient
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