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Quick Berliner Weiss All-grain
ABV3.50 %
BJCP Style
17C. Wheat Beer, Berliner Weisse
In stead of pitching yeast and lacto and letting them compete for a few months, I "sour mashed" it, letting the lacto get a head start, boiling it to kill the lacto, and then pitching yeast.
Submitted by joemayo on 14-Mar-2010

Recipe Details
Tasting Notes A little bready with some wheat twang to it. A definate tart flavor from the lactobaccilus used. Very refreshing with a nice sour-apple/lemon tartness.
Boil Volume 7.58 gallons
Boil Time 15 minutes
Batch Size 6.00 gallons
Yeast Lactobaccilus (Wyeast#4335) and German Ale (DCL #K-97) (75% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Plastic Better Bottle, 7 days
Other Fermentation
Procedure If I were to do this again, I'd do a single infusion, but I did a double decoction. Add 16 qts to bring the mash to 122 degrees (35 min), decoct 5 quarts, boil and add back to bring to 147 degrees (20 min). Next, decoct 3 qts, boil and add back to bring mash to 158 degrees (20 minutes). Finally, mash out at 138. Again, if I were to do it again, I'd do a single infusion. Pitch a 1.5L starter of Lactobacillus in a betterbottle with a blowoff tube. The beer won't taste sour until the yeast dries it up, so don't go by taste. Boil for 15 minutes. Add the hops and whirlflock as soon as the boil starts and sanitize your wort chiller. Chill, pitch the German Ale yeast. Rack to secondary after a week. Let it sit in the bottles for a few weeks to let the "breadyness" mellow.
  Style Comparison
  Low   High
OG 1.026 1.036 1.036
FG 1.006 1.009 1.009
IBU 3 8 8
SRM 2 2 4
ABV 2.8 3.50 3.6
% Weight Weight (lbs) Grain Note Gravity Points Color
50.0 % 4.00 German Pilsener 17.7 1.6
50.0 % 4.00 German Wheat 18.2 1.8
  8.00     35.9  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 0.50 Perle Pellet 8.2 4.1 15 0.153 7.8
  0.50               8.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tablet Whirlflock 15 minute boil