Training Wheels Berliner Beer Recipe | Extract Berliner Weisse | Brewer's Friend
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Training Wheels Berliner

111 calories 11.2 g 12 oz
Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Home Brew Talk
Calories: 111 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Saturday August 4th 2018
1.034
1.008
3.4%
0.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Wheat4 lb Dry Malt Extract - Wheat 42 3 100%
4 lbs / 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-61924
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

https://www.homebrewtalk.com/forum/threads/training-wheels-berliner-good-intro-to-sours.579458/

1) Use the Bavarian Wheat DME to make a 100g/1L starter for the Omega lacto blend 24-48 hours before brewday. No stir plate, put on an airlock and just leave it alone. Anywhere between 70-90f is fine.

2) Brewday - heat 6gal water to 200f, add DME and stir until its all dissolved. Thats it! Cool the batch down to 90f, rack to fermenter and pitch 1L lacto starter.

*Very Important - you need to be very careful not to oxygenate the wort or this could ruin the beer. To limit oxygen exposure use a smaller fermenter, or up the batch size, so that the fermenter is filled completely full leaving only about an inch of headspace between the wort and airlock. OYL605 doesn't krausen so don't be worried.

3) Leave fermenter in the 70-90f range for 24-72 hours, depending on how sour a beer you want. You can do this to taste if you'd like. Once sourness has been achieved, rack back to the kettle and pasteurize for 30mins at 180f.

4) Cool, pitch plenty of healthy yeast, and proceed like any other beer. At this point you can oxygenate the wort before pitching your yeast if you'd like. Thats all there is to it you'll shortly have an easy going Berliner to drink!!

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  • Public: Yup, Shared
  • Last Updated: 2018-08-04 19:26 UTC
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