This is a Community Recipe created by bythemashtungmail-com
If you’re a fan of sour beers, then you’ve probably already heard of Berliner Weisses. Crisp and refreshing they go down easy.
Weyermann® Wheat Malt Light (800 grams)
Weyermann® Premiere Pilsner Malt (1900 grams)
Hallertauer Hersbrucker Pellet (20 grams)
WLP645 Brett Claussenii (1 packs)
SafAle™ US-05 11.5g (1 packs)
Wyeast 5335 LACTOBACILLUS BUCHNERI. (1 packs)
Beer Style (main): German Ales
Beer Style (sub): Berliner-Style Weisse
Batch Size: 22L
Original Gravity: 1.028
Final Gravity: 1.006
ABV %: 2.9
Temperature °C: 64.5
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 5 Minutes of boiling only!
Additions and timing:
Add 10g of the Hallertauer Hersbrucker at the start of the boil. REMINDER: The boil should only last 5 minutes total!
Secondary additions and timing:
Yeast: A combination of US05, Brettanomyces Claussenii and Lactobacillus
Fermentation temperature/steps: Ferment quite cool, around 16C. This will slow the souring effect of the Lactobacillus, allowing the additon of 10 more grams of Hersbrucker as a Dry Hop if you want to inhibit further rapid souring. Otherwise souring is intended to occur over the course of a few months down to a pH of about 3.5 whilst the subtle Brett funk also settles in.
Episode 37 – Berliner Weisse
If you’re a fan of sour beers, then you’ve probably already heard of Berliner Weisses. Crisp and refreshing they go down easy, but are these clean modern takes authentic? In this episode Mike tries to brew (to the best of his knowledge) a somewhat traditional take on the Berliner Weisse, something with a mellow sour funk that may end up taking quite a long time to finish…
Find the episode where we brew this challenging style here: http://www.kaiju.fm/by-the-mash-tun/37-Berliner-Weisse/