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Old 07-30-2009, 10:47 PM   #1
Matt Up North
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Default (AG) Berliner Weisse

I have Wyeast 5335 in my fridge and want to make a nice fall sour. I am going to use a clean fermenting yeast with this, because I don't want the banana, clove or peanut in my beer. Most likely I will do up 15 gallons just because 5 seems so small. If I don't like it, who cares. It will use less malt for 15gallons than my normal 5 gallon IPA. Anyways, onto the recipe.

Madroner Weisse

15 gal batch

OG 1.035ish / 1.002ish / 2SRM / 4 IBU

13lbs American Two Row
5lbs Wheat
1lb wheat berries

an ounce of hop pellets
1 Whirlifloc Tablet

S-05 yeast
Wyeast 5335 Lacto Culture

Mash at 150 for an hour, sparge and boil for 15 minutes or so. Then chill and ferment around 63 for a month. Who knows how this will work out, I have seen a couple other recipes and whatnot, but you have to try it for yourself to really understand how it works.

From what I understand the unmalted wheat will add a little bit extra stuff that the Lacto can chew on for bit, I am not an extreme wheat fan, which is why I am aiming for ~30% instead of the 50% that I read in a book. As you can see, I am not going for classic, rather a base that is to my taste and then soured.

Any thoughts, let me know but otherwise I will do this guy up on Monday I think.

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Old 07-30-2009, 11:09 PM   #2
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I assume you mean Wyeast #4335...

You're correct, it's certainly not a classic Berliner Weisse style. I wouldn't call it a Berliner Weisse. You might think about making a big starter a couple of weeks in advance for the the lacto culture (keep it warm). When you have everything ready for pitching the yeast, give the lacto a head start before you pitch the ale yeast.

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Old 07-30-2009, 11:34 PM   #3
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Wyeast 5335

I heard though that it used to be called 4335 and that Promash or some other software called it 4335.

Although it isn't a traditional Berliner Weisse, there isn't really another beer style that is similar that is using the recipe that I am putting up. That said, I know that there are some other people that have brewed up this style and maybe they could give me some input.

Thanks for the info though.
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Old 07-30-2009, 11:57 PM   #4
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My mistake, I've been brewin so much Berliner, I had the Lactobacillus Delbrueckii (Wyeast Labs #4335) on my mind.

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Old 07-31-2009, 12:10 AM   #5
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No worries, any advice that you have with regards to the recipe other than the yeast and lacto?

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Old 07-31-2009, 01:06 AM   #6
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No, your recipe looks fine to me for what you're trying to brew. I get set in my ways sometime. I still use German pilsener & wheat for a base.

When I first started brewing Berliner Weisse style early last year. I used the Wyeast VSS strain and it turned out excellent. Now I've been doing it the more traditional way using
Wyeast Lacto Delbrueckii - Wyeast - High Gravity

I suppose I'm just a traditionalist at heart...

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Old 07-31-2009, 01:47 AM   #7
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have you ever tried to do up a sour mash? I could see myself attempting this at a later date

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Old 07-31-2009, 02:03 AM   #8
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I've done quite a few sour mashes over the years. It started when I was trying to brew a Gose style without all the proper ingredients. I still enjoy doing it sometimes when my wife gives me the push...she really likes it and she doesn't normally like beer.

It can get funky, but the longer you wait, the better it gets.

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Old 07-31-2009, 02:57 AM   #9
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How long do you sour? When do you add your sour mash? I have done some reading up on it, but in the end it seems to me like it could work and be fairly simple as long as you pay attention to it.

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Old 07-31-2009, 03:14 PM   #10
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I Mash some 2-row pale malt at 150 °F (or anywhere in the saccharification range) for about 15 minutes. Stir some crushed 2-row -- fresh grain, not the stuff in the mash -- into cold or room temperature water. Stir this cold mush into the mash until the temperature is 120 °F. Hold sour mash at this temperature overnight. Skim the top of the sour mash (especially if there's obviously some growth on top) and stir all or part of the sour mash into the main mash of the beer.

You can leave it longer than overnight, but the longer you leave it, the funkier it gets. I've went up to 48 hours but prefer somewhere between 12-24 hours

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