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23A1. Berliner Weisse

118 calories 12 carbs
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 118 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created Monday August 14th 2017
1.036
1.009
3.63%
8.19
2.59
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 21.4%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 21.4%
4 lb Guava4 lb Guava - (late addition) 2.8 0 28.6%
4 lb Blackberry4 lb Blackberry - (late addition) 3.6 0 28.6%
14 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.25 oz Newport0.25 oz Newport Hops Pellet 15.5 Boil 15 min 8.19 100%
 
Mash Guidelines
Amount Description Type Temp Time
2.31 gal Single Infustion Infusion 152 °F 90 min
6.48 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
23.05 ml Phosphoric acid Water Agt Mash 1 hr.
10.45 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

Wheat Malt:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Lactic Acid (88%) at bottling to adjust sourness
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.

Aroma:
A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character.

Appearance:
Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent.

Flavor:
Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character.

Mouthfeel:
Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity.

Comments:
In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Often served with the addition of a shot of sugar syrups (mit schuss) flavored with raspberry (himbeer), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.

History:
A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style.

Characteristic Ingredients:
Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.

Style Comparison:
Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also, lower in alcohol content.

Vital Statistics:
OG: 1.028 – 1.032
FG: 1.003 – 1.006
ABV: 2.8 – 3.8%
IBUs: 3 – 8
SRM: 2 – 3

Commercial Examples:
Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth

Tags:
session-beer, pale-color, top-fermented, central-Europe, traditional-style, wheat-beer-family, sour

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  • Last Updated: 2019-10-29 21:41 UTC
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