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Old 05-08-2009, 07:38 PM   #1
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Default I've got the bug...

...for a good bugged beer that is.

Thanks to Beeriffic who sent me a bottle of his Berliner Weisse as part of the 999 swap, I have a hankering to brew up a sour session beer.

  • I have the day off.
  • It's raining outside.
  • The chores are done.
  • I have two empty carboys.

What I don't have are any commercial bugs. So I'll leave it to my "wild side" to come up with an experiment.

Berliner Weisse Recipe

6 gallon batch.
3.75 Pilsner
2.25 Wheat Malt
.75 Oz Tettnang (Added to mash)
OG = 1.030
IBU = ~3

Mash for 2 hours at 149 (will drop to 144 over the two hours but that's okay).
  • Siphon 6 gallons into the brew kettle. Drop in chiller and get down to ~90 degrees. (Wouldn't take too long since I'm cooling from mash temp and not boil temp).
  • Siphon off 1.5 gallons into a separate carboy.
  • Take remaining 4.5 gallons and bring to boil for 15 minutes.
  • Chill this larger portion to pitching temps and pitch on Kolsch yeast cake.
  • Take smaller portion and add 1/2# of raw grains, cover loosely and let sour over 4-5 days.
  • At day 5 (or whatever) rack the soured beer into the main portion and allow to sour-ferment for 3 weeks.

Rack to keg...let sit for 1-2 weeks.
Chill and sample.

I'll probably bottle off a large portion of this from the keg and return to room temp so the bottles can continue to condition and the bugs can finish their work.

Can't stop me now. Mash started 20 minutes ago.
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Old 05-08-2009, 07:44 PM   #2
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You'll have to wait longer than six weeks, dude. More like 6 months.

I'm so proud that you've crossed over to the funky side.

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Old 05-08-2009, 07:45 PM   #3
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Originally Posted by flyangler18 View Post
You'll have to wait longer than six weeks, dude.
5 weeks total isn't long enough to at least sample?
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Old 05-08-2009, 07:47 PM   #4
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5 weeks total isn't long enough to at least sample?
You might have a nice delicate sour at that stage - could be nice.
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Old 05-08-2009, 07:49 PM   #5
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You might have a nice delicate sour at that stage - could be nice.
Cool. I figure by bottling 2/3rds of the batch and returning to room temp, they can dry out more and gain some additional carbonation.
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Old 05-09-2009, 01:10 AM   #6
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Well, the deed is done. Actually it's been done for several hours...I just got back from a 3 hour ride.

Talk about an easy brew day. I decided to go completely no-boil on this batch. Bring on the little buggers.

Got 6 gallons of wort cooling down to around 100 degrees and have the BB ready to take in about 2 gallons.


103 degrees should be warm enough to agitate the little buggers and get them going.


2 gallons ought to do it.


Measure out a half pound of raw grains for inoculation.


Drop them in....


Phase one complete.


Cool the remainder of the wort down to pitching temp...


Siphon off some Kolsch yeast from a batch of my "Hop Stream Rye APA". I want a quick and active fermentation to avoid any stressing and off flavors.


Shake the bejeezus out of the chiller to get good, frothy aeration...


Rack main wort into carboy...

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Old 05-09-2009, 01:11 AM   #7
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These two were meant for each other....but not for about a week.


Once the main batch ferments and the small batch starts stinking like zombie-ass, they'll be joined to start a new relationship.

Now...it's on to some HB's to get this Friday night rolling.

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Old 05-09-2009, 01:37 AM   #8
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I'm doing the same thing soon...well, not the same exactly, cuz I'll be using lacto D culture, but, yeah...B-weisse, baby!

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 05-09-2009, 01:38 AM   #9
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Oh, and I think it's complete bullsh(t that mods get to post as many photos in their posts as they want, but the rest of us get flagged if we have 5 smilies. ...damn...

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 05-09-2009, 01:46 AM   #10
BierMuncher
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Quote:
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Oh, and I think it's complete bullsh(t that mods get to post as many photos in their posts as they want, but the rest of us get flagged if we have 5 smilies. ...damn...
You've been hanging around the wrong places.

We're (all) up to 10 smileys now.
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