I was in Philly and at Nodding Head tasted one of the most unique, best beer I've ever had in the Berliner Weisse. I'd like to take an attempt at making this. Its my first go at a beer; done mead and plenty of cider. I want to keep this small because I'll bottle and hate doing it. Also, I only have a 3Ga carboy. I entered a 2.75Ga batch size into Beersmith, assuming that I have to leave headspace.
This is partly a stab in the dark modifying some all grain recipes I've read here. I'd appreciate any and all pointers/corrections/tips/abuse.
1lb Extra Light Dry Extract
1lb Dry Wheat extract
I'm only going to boil for 15 minutes. BeerSmith suggests that I need 5oz of Tettnanger pellets to get an IBU of 5.4. This seems like a lot to me, no?
These all seem to hit Beersmith's BW targets, except colour which I don't care about. The est OG is 1.032.
I'll pitch Wyeast Lacto for 48h before pitching Wyeast German ale on top.
Am I way out to lunch here, or does this seem reasonable? How long can I expect before this is drinkable? It has to be gone by end of September since I"m likely moving by then.