Sunday, December 23, 2012

Berliner Weisse (12/23/12)

This was my first attempt at a Berliner Weisse. For this batch I pitched lactobacillus at the same time as brewer's yeast, and let it ferment at 70F for several months. It never developed anywhere near the level of sourness that I wanted, so for subsequent batches I radically changed my approach to souring.


Yeast: 1/2 packet Nottingham, 2 packs of Lactobacillus delbruckii (Wyeast @ almost 6 months, White Labs @ 1 month but left 1 week unrefrigerated)
Starter:  Wyeast lacto starter: 2 liters (1/2 DME, 1/2 cane sugar) for 5 days; no starter for White Labs lacto
Original Gravity (Calc): 1.034
Final Gravity (Measured): 1.002
ABV (Est): 4.1%
IBUs (Tinseth calcuation): 6
Strike temp: 165F
Mash in: 155F
End of mash: 149F
Mash length: 60 minutes
Mash thickness: 1.5 qt/lb
Mash efficiency: 63%
Pitching temp: 68F

Malts Mashed Amount % Max Pts.
White Wheat 2 27% 40.00
2 Row 5.5 73% 36.00
Hops/Additions Amount Time AA%
Spalt 0.75 20 4.0%

1/3/13: Gravity is 1.004. Some mild esters in the aroma, but overall the beer is dominated by the sweetness of the doughy wheat malt. No bitterness to speak of. Some tartness, but less than I'd like. Added 3.75 lbs of thawed whole blackberries from Whole Foods.

2/13/13: Gravity at 1.002. Disappointing aroma and flavor.

2/22/13: Added 1 vial of Brett Brux.

3/1/13: Bottled to 2.5 volumes of CO2.

1 comment:

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