Berliner Weisse

**sause** · 09-18-2007, 10:03 PM

Ok first off if you have talk to me in the chat you would know that I'm not a fan of wheat beers. But come brew day I like to try new things so today I picked up a Berliner Weisse from Dr. Fritz Briem out of Germany. I have to say this is a great beer. Most of the wheat beers I have had had no flavor at the end but this with the souring is fantasic. Head and shoulders above any wheat beer I have ever had before. This could be my next beer if I can find some more info on the ingredients and process. And since it's a no boil beer it could make an AG batch very quick.

Ryanh1801 · 09-18-2007, 10:07 PM

BYO, had an article on them, looked pretty interesting. What do you mean "A no boil beer" ?

Beerrific · 09-18-2007, 10:08 PM

Do you ever listen to the Jamil Show? He is talking about Berliner Weisse on October 8th. I think it will air live on Sept. 24 or 25th and then make it up to the archive/podcast on the 8th. A lot of good information, recipe, and process.

**sause** · 09-18-2007, 10:12 PM

Quote:

Originally Posted by Ryanh1801

BYO, had an article on them, looked pretty interesting. What do you mean "A no boil beer" ?

It uses mash hoping and you don't boil it before it goes into the fermenter. It balances out using lactic acid instead of relying on hops. At least thats what the label says...

Ryanh1801 · 09-18-2007, 10:15 PM

Ah I see, just found the BYO recipie, it just uses a 15 min boil.
http://byo.com/feature/1401.html

**sause** · 09-24-2007, 06:34 AM

Ok I really want to brew this. Do you guys think that if I brewed the same style I could pitch on to this yeast cake or would you think that the bactieria would be overwhelming?

iamjonsharp · 09-24-2007, 06:48 PM

I've heard of a technique where you add the hops in the mash, do a single decoction, and then do not boil at all.
I'm planning on making a Berliner Weiss in the next few weeks, I'm not quite sure what technique I'll use to make it, but I'll post my process and results when I'm done!
I've heard if you add the lacto bacteria (such as wyeast 4335), to pitch 3-5 times more lacto than german ale yeast, and you can have the lacto starter with temps up in the 90's to get it going.

**sause** · 09-25-2007, 05:42 AM

Quote:

Originally Posted by Beerrific

Do you ever listen to the Jamil Show? He is talking about Berliner Weisse on October 8th. I think it will air live on Sept. 24 or 25th and then make it up to the archive/podcast on the 8th. A lot of good information, recipe, and process.

I listened to it tonight. Thanks for the heads up!! I even got two of my questions answered live.

So he does boil his for 15mins. He just pitches the Lacto before the yeast to taste. No starters at all. He doesn't recomend using plastic for this unless you want to dedicate that bucket for soured beer from now on. They also have seperate tubing for soured beers. Single infusion mash at 149.

Iordz · 09-25-2007, 05:45 AM

If you want to go all out and be authentic, get your hands on some woodruff syrup and pour a little into your cup before pouring the beer in there.

San_Diego_Matt · 09-26-2007, 02:02 AM

Quote:

Originally Posted by Iordz

If you want to go all out and be authentic, get your hands on some woodruff syrup and pour a little into your cup before pouring the beer in there.

This is how we had it at Falling Rock in Denver when we went to the GABF a couple years ago. Interesting beer and we now have a bottle of the syrup in our fridge