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Berliner Weisse

110 calories
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 0.75 gallons
Boil Gravity: 1.227 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Serious Eats
URL: http://www.seriouseats.com/recipes/2012/03/homebrewing-berliner-weisse-recipe-how-to-brew-sour-beer.html
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1.034
1.006
3.73%
1.12
2.67
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.25 lb Pilsner3.25 lb Pilsner 38 1.6 46.4%
3.25 lb Wheat Malt3.25 lb Wheat Malt 37 2 46.4%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 7.1%
7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau HopsPellet3.9Boil15 min1.12
 
Mash Guidelines
Amount Description Type Temp Time
2.1 galInfusion149 F60 min
3 qtDecoction212 F15 min
3.7 galMash-outSparge185 F--
 
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
White Labs 677
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes
1. Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.

2. Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F

3. Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.

4. Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.

5. After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

6. Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.

7. DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.

8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.

9. Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.

10. Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.

11. Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.
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View Count: 379
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Last Updated: 2017-02-12 14:59 UTC
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