Berliner Weisse

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Berliner Weisse (5.5% abv)
We adore the lactic tartness provided by the sour mash. Nowadays Berliner Weisse’s are drank staight as a refreshing palate cleanser; conventionally it was served with a shot of raspberry or woodruff syrup to cut the tartness. Napoleon notably referred to it as the “champagne of the north”.
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Prep Time
50 min
Cook Time
2 hr
Total Time
2 hr 50 min
Prep Time
50 min
Cook Time
2 hr
Total Time
2 hr 50 min
Ingredients:
Prep
  1. 0.25 L water
  2. 90 g German Pilsner malt – used for the sour mash
60-Minute Mash at 67°C
  1. 1.90 L water, with an extra gallon (3.80 L) for sparging
  2. 450g German Pilsner malt
  3. 450g Pale Wheat malt
  4. 90g acidulated malt
  5. *All grains should be milled - see this page for information on milling
60-Minute Boil
  1. 5.7g Tettnang hops
Fermentation
  1. Wheat ale yeast, such as Safbrew WB-06
  2. 65g honey, for bottling
Instructions:
Prep
  1. Three days prior to brew day, heat around 0.25 L of water in a small pan over high heat to 54°C. Take it off the heat and add the German Pilsner malt (90g), stir gently. The temperature should reduce to around 49°C within a minute. Cover the pot and steep the grains for 45 minutes at 49°C. Every 10 minutes or so, stir it and take a temperature reading. If the grain becomes too cold, increase the heat and stir until the temperature reaches 49°C. Once 45 minutes has passed, wrap the surface of the grains with cling film, preventing air from interacting with the grains; leave it for 3 days, preferably in a warm environment, such as over a radiator. This is how to make a “sour mash.”
Mash
  1. In a medium-sized stockpot, heat 1.9 litres of water over high heat, to 70°C. Combine all the malts in the stockpot and stir gently. The temperature should decrease to around 66°C within 1 minute. Take it off the heat. Steep the grains for 60 minutes between 62°C and 67°C. Every 10 minutes or so, stir it and take a temperature reading. If the grain becomes too cold, increase the heat and stir until the temperature enters the specified range, then turn off the heat. With 10 minutes remaining, use a separate medium-sized stockpot to heat 1 gallon (3.80 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, increase the heat to high and stir until the temperature hits 77°C. At this point turn off the heat.
Sparge
  1. Position a fine-mesh strainer across a stockpot and transfer the grains (including that from the sour mash) into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
Boil
  1. Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid begins to foam, lower the heat to a slow boil. After 20 minutes, add the Tettnang hops. After 50 minutes, prepare your ice bath, you can do this by stopping the sink and filling it halfway with water and ice. After 60 minutes, take the pot off the heat and place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
Fermentation
  1. Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the honey - see this page for bottling instructions.
Notes:
Suggested Food Pairings
  1. Goat cheese, watermelon salad, poppyseed cake
For 5 Gallons:
Prep
  1. 1.25 L water
  2. 450g German Pilsner – used for sour mash
60-Minute Mash at 67°C
  1. 9.50 L water, with an extra 5 gallons (19 L) for sparging
  2. 2.2kg German Pilsner malt
  3. 2.2kg White Wheat malt
  4. 450g acidulated malt
60-Minute Boil
  1. 28.3g Tettnang hops
Fermentation
  1. Wheat ale yeast, such as Safbrew WB-06
  2. 340g honey, for bottling
BrewConductor http://brewconductor.com/

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