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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Berliner Weiss, many ways
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Old 02-11-2013, 04:27 PM   #51
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I just did a quicky Berlinner Weiss last weekend with Aciduated Malt. One hour mash for the normal grains, then an additional one hour mash with aciduated malt at 7% of the grist.

2 liter starter with German Ale yeast.

This process was recommended to me by a pro brewer who makes a very good Berlinner Weiss that he turns around in 2 weeks. He gave me the process, but wouldn't give me the proportions, so I researched a little and came up with some educated guesses. I have no idea how it's going to turn out, but the lactic acid should definitely tart the beer. I'm going to rack onto raspberries on Friday.
I racked my Berliner Weiss yesterday, and carbed and cooled a little bit with a carb cap to taste how much sour/tart taste I got using the method above.

Although it certainly wasn't anything like an aged Berlinner Weiss with bugs or even a sour mash, I did get a very distinct tart aftertaste. I don't think I would use this method to create just a plain Berliner Weiss to drink as-is, but I also racked mine onto raspberry puree last night, and think this is going to make a great base tart beer that will take fruit additions very well.

For a two week turnaround for the base tart weiss, I think mine turned out pretty well. I'll report back after the raspberries ferment out in another week or two.
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Old 02-11-2013, 06:36 PM   #52
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brewed up my 1st attempt at a Berliner Weiße this weekend with the 5a Sour Mash technique

4# Pils
4# Ger Wheat Malt

OG was 1.043 so a bit high for the style but still should be an easy drinker

mashed on Thurs night and cooled to 115° then added 1/2# of uncrushed Acid Malt, purged with CO2 and sealed up my 10gal cooler
I only needed to add boiling water twice, thankfully if I had to open it up much more SWMBO would have nixed the idea of brewing that style again. smell wasn't as bad as I was expecting but still pretty gnarly, thankfully only smelled when opened up.

I ended up doing a 60min boil because of DMS concerns and then aerated and pitched some US-05. the temps were a bit lower after chilling and I haven't seen activity yet but hoping it's going strong today when I get home from work.

the prepitch wort had a nice tartness to it - really looking forward to this one.

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Old 02-11-2013, 07:07 PM   #53
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What is that DMS story about..?

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Old 02-11-2013, 07:14 PM   #54
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DiMethyl Sulfide

http://beersmith.com/blog/2012/04/10...e-brewed-beer/

most people recommend a 90min boil when using pilsner malt - i've seen several accounts of people doing 15-20min boils after a sour mash but also encountered a few issues where people had DMS after doing a short boil after a sour mash

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Old 02-11-2013, 09:35 PM   #55
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Oh that's good to know. I'll go eith a longer mash then.

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Old 02-19-2013, 04:04 PM   #56
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1C - No Boil - No Chill and fermented at room temp for 4 months. OG was 1.032

To explain the No Chill part: I go straight from the mash tun at mash temps into the fermenter. Then bring the carboy inside with sanitized foil over the opening and let is cool to room temp for 24 hours and then pitch the Yeast.

The beer was light, tart and nearly lemony... Great summer beer!

I Currently have 2 more batches going around 5 months now with a little higher gravity 1.042 and in 1 batch I added 1 lb of cherries. No results on those yet.

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Old 02-20-2013, 04:32 PM   #57
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I documented mine as much as I could over 3 months. http://www.lewybrewing.com/2012/03/d...er-weisse.html I loved the way it turned out and I'm planning on brewing one again this weekend.

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Old 02-20-2013, 04:36 PM   #58
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Something to add: I've found that when using 5a, I like a longer souring at lower temperatures as opposed to a quick sour at ~110F. I don't get the garbage/creamed corn flavors that carry over to the beer when I soured for 5-6 days at 75F.

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Old 02-20-2013, 04:49 PM   #59
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Quote:
Originally Posted by GatorBeer View Post
Something to add: I've found that when using 5a, I like a longer souring at lower temperatures as opposed to a quick sour at ~110F. I don't get the garbage/creamed corn flavors that carry over to the beer when I soured for 5-6 days at 75F.
That is a very interesting imput. My room temp is at 75F so it would be really great. I will use Lacto. Delbruckii for me berliner weisse, but I might try a sour mash for some other beer. Thanks!
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Old 02-20-2013, 05:44 PM   #60
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Quote:
Originally Posted by GatorBeer View Post
Something to add: I've found that when using 5a, I like a longer souring at lower temperatures as opposed to a quick sour at ~110F. I don't get the garbage/creamed corn flavors that carry over to the beer when I soured for 5-6 days at 75F.
how long did you boil for after the sour mash?
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