flyangler18
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 3338/5335 dual pitch
- Yeast Starter
- 1L for 3338
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.031
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 15
- IBU
- 4
- Color
- 2.6 SRM
- Primary Fermentation (# of Days & Temp)
- 30 days @ 68°
- Secondary Fermentation (# of Days & Temp)
- 2 months @ 75°
- Tasting Notes
- Refreshing tart and crisp, a very underappreciated style
[SIZE=+2]Spurhund Zunge[/SIZE]
[SIZE=+1]17-A Berliner Weisse[/SIZE]
Author: Jason Konopinski
Date: 2/3/09
Size: 5.0 gal
Efficiency: 80%
Attenuation: 80.0%
Calories: 94.15 kcal per 12.0 fl oz
Original Gravity: 1.029 (1.028 - 1.032)
|===========#====================|
Terminal Gravity: 1.006 (1.003 - 1.006)
|======================#=========|
Color: 2.36 (2.0 - 3.0)
|=============#==================|
Alcohol: 3.01% (2.8% - 3.8%)
|===========#====================|
Bitterness: 6.1 (3.0 - 8.0)
|=================#==============|
[SIZE=+1]Ingredients:[/SIZE]
3 lb Pilsner Malt
2 lb Cargill White Wheat
.75 oz Tettnanger (4.5%) - added during boil, boiled 15 min
1 ea WYeast 5335 Lactobacillus Delbrueckii
1 ea WYeast 1338 European Ale
[SIZE=+1]Schedule:[/SIZE]
00:03:00 Dough In - Liquor: 1.56 gal; Strike: 159.98 °F; Target: 148 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 146.0 °F
01:53:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 145 °F, 0.0 min; Sparge #2: 2.63 gal sparge @ 175 °F, 10.0 min; Sparge #2: 2.63 gal sparge @ 175 °F, 10.0 min; Total Runoff: 6.39 gal
[SIZE=-1]Results generated by BeerTools Pro 1.5.2[/SIZE]Berliner Weisse is an incredibly refreshing, cleanly sour ale that I've come to love since I had my first in Berlin in 2004. The degree of sourness can be augmented through the length of aging.
Yes, you read that correctly! This recipe is based on a 15 minute boil, resulting in a very slight 4 IBU; this could also conceivably be formulated as a no-boil recipe using FWH and a sour mash. I happen to prefer pitching a commercial L. delbrueckii culture. I pitch the yeast and Lactobacillus cultures at the same time, however some have reported a sharper sourness (if so desired) by pitching the Lactobacillus first, then the Saccharomyces 48 hours later.
[SIZE=+1]17-A Berliner Weisse[/SIZE]
Author: Jason Konopinski
Date: 2/3/09
Size: 5.0 gal
Efficiency: 80%
Attenuation: 80.0%
Calories: 94.15 kcal per 12.0 fl oz
Original Gravity: 1.029 (1.028 - 1.032)
|===========#====================|
Terminal Gravity: 1.006 (1.003 - 1.006)
|======================#=========|
Color: 2.36 (2.0 - 3.0)
|=============#==================|
Alcohol: 3.01% (2.8% - 3.8%)
|===========#====================|
Bitterness: 6.1 (3.0 - 8.0)
|=================#==============|
[SIZE=+1]Ingredients:[/SIZE]
3 lb Pilsner Malt
2 lb Cargill White Wheat
.75 oz Tettnanger (4.5%) - added during boil, boiled 15 min
1 ea WYeast 5335 Lactobacillus Delbrueckii
1 ea WYeast 1338 European Ale
[SIZE=+1]Schedule:[/SIZE]
00:03:00 Dough In - Liquor: 1.56 gal; Strike: 159.98 °F; Target: 148 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 146.0 °F
01:53:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 145 °F, 0.0 min; Sparge #2: 2.63 gal sparge @ 175 °F, 10.0 min; Sparge #2: 2.63 gal sparge @ 175 °F, 10.0 min; Total Runoff: 6.39 gal
[SIZE=-1]Results generated by BeerTools Pro 1.5.2[/SIZE]Berliner Weisse is an incredibly refreshing, cleanly sour ale that I've come to love since I had my first in Berlin in 2004. The degree of sourness can be augmented through the length of aging.
Yes, you read that correctly! This recipe is based on a 15 minute boil, resulting in a very slight 4 IBU; this could also conceivably be formulated as a no-boil recipe using FWH and a sour mash. I happen to prefer pitching a commercial L. delbrueckii culture. I pitch the yeast and Lactobacillus cultures at the same time, however some have reported a sharper sourness (if so desired) by pitching the Lactobacillus first, then the Saccharomyces 48 hours later.