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pdxal's berliner weisse

This was my first attempt at a sour beer or Berliner Weisse

Brewer: pdxal Email: -
Beer: pdxal's berliner weisse Style: Berliner Weisse
Type: All grain Size: 2 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 8 IBU
OG: 1.039 FG: 1.009
Alcohol: 3.9% v/v (3.0% w/w)
Water: none, used Portland, Oregon city water
Grain: 1.5 lb. British Pilsner
1.5 lb. Wheat malt
Mash: 70% efficiency
Boil in a bag method: take grain with 1.5 gallons water and Mash at 110° for 15 minutes, ramp up to 130° for 15 minutes, then up to 149° for 75 minutes. Let mash cool to 130° before pitching 2 handfulls of raw pilsner malt and hold at 115° on heating pad for 48 hours with foil on surface of mash before boil.
Boil: 15 minutes SG 1.039 2 gallons
Used Wyeast yeast nutrient.
Hops: 0.4 oz. Hallertauer (4.25% AA, 15 min.)
Yeast: Fermentis US05, 1 packet.
Log: Pitched yeast and had huge krausen by day 2, fermenting at 62-65 degrees. Bottle on day 7.
Carbonation: 1.5oz cane sugar for 2.5vol CO2.
Tasting: Moderately sour beer. Yeasty taste at bottling that mellowed out by the time the beer had conditioned. Small batch for experiment will be a bigger volume next time, and held to sour for a week, rather than 2 days to get a more sour character.

Recipe posted 02/15/10.