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Extract Berliner Wiesse Extract
ABV2.10 %
BJCP Style
17C. Wheat Beer, Berliner Weisse
Submitted by Threefrenchs on 20-Mar-2012

Recipe Details
Tasting Notes This will be a clean, crisp beer with a light sourness.
Boil Volume 5.00 gallons
Boil Time 15 minutes
Batch Size 5.00 gallons
Yeast WLP630 (75% app. attenuation)
Primary Fermentation Glass, 3 to 6 months
Secondary Fermentation
Other Fermentation
Procedure Before adding yeast, I added White Labs WLP677 Lacobacillus. I let the wort sit at 80 degrees for 30 hours just on the laco. I let the wort cool to about 70 degrees, then I added the yeast and slowly raised the temp to about 78 degrees. Check the IBUs of your hops, it's very important to keep the IBUs low, as the IBUs will affect the laco from creating the sourness. From everything I have read about laco, the souring will not continue to increase after fermentation has stopped. I have let this beer sit for both 3 months and 6 months and I have not noticed a huge difference.
  Style Comparison
  Low   High
OG 1.026 1.022 1.036
FG 1.006 1.006 1.009
IBU 3 4 8
SRM 2 2 4
ABV 2.8 2.10 3.6
% Weight Weight (lbs) Grain Note Gravity Points Color
75.0 % 3.00 Light Malt Extract Syrup 15.3 2.0
25.0 % 1.00 Wheat Dry Malt Extract 6.9 2.7
  4.00     22.2  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Hallertau Hersbruck Pellet 2.4 1.8 15 0.162 4.4
  0.75               4.0