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Old 11-21-2012, 04:09 PM   #1
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Default This Berliner Weisse is delicious!

So I was recently intrigued by this beer style.... Berliner Weisse.... Even the name sounds tasty and exotic. After reading a description of the procedure at seancoats.com, I took hold of my trusty grain mill and began my own two day sour mash! When the soured wort seemed sufficiently sour, I boiled for approximately 15 minutes At this point I experienced an unpleasant cooked broccoli smell, but don't worry, fellow brewer/blogger, this aroma promptly disappeared after fermentation. After it fermented with some clean tasting yeast this is one of the most interesting beers that I have ever produced. My taste buds are constantly begging for another chance to swim and bathe in this glorious brew.
As you can probably imagine, I am very happy about the way this brew came together. I wish I could personally thank whoever it was that (most likely accidentally) figured this recipe out for me. I do not think my feeble mind might have ever came up with the idea of Berliner Weisse. It is perfectly tart, light bodied, deliciously fizzy goodness that will make you want to take your coat off and run for the nearest watering hole, for along with these flavors comes deceit, forcing me to believe that outside it just another hot summer day, taunting me, begging me to get the sun tan lotion, bring the Weisse and bask in its never ending warmth.... But, alas, it is not the summer day I believed it might be, I will just close my eyes while I drink this keg dry.

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Old 11-21-2012, 05:23 PM   #2
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I appreciate that your review was more elaborate than the usual beeradvocate/ratebeer review of, "it pours a copper color like a toddler's diarrhea after too much pedialyte..."

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Old 11-21-2012, 05:28 PM   #3
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Hahahaha.... Well, thank you. Good beer deserves a good review.

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Old 11-21-2012, 05:35 PM   #4
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How about sharing the recipe? I've heard of sour mashing, but haven't seen how it's done.

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Old 11-21-2012, 05:46 PM   #5
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I followed the recipe on seancoats.com, something like 55% pale malt, 45% wheat for 5 gallons. Sour for two days and boil with .5 oz hops. He says to use clean yeast, I used cali.

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Old 11-21-2012, 06:28 PM   #6
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The recipe (http://seancoates.com/brews/summer-sour) shows a mash for 60 minutes. I assume this is just a default value that never got changed. Was there more detailed info on his site somewhere about the process?

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Old 11-21-2012, 06:43 PM   #7
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Ya... http://seancoates.com/blogs/about-beer

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Old 11-21-2012, 07:48 PM   #8
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Interesting. Without having to worry about infected equipment, this sounds like a fun experiment. I am not very familiar with the style but would be willing to try it out.

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Old 11-22-2012, 04:10 PM   #9
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Quote:
Originally Posted by bknifefight View Post
The recipe (http://seancoates.com/brews/summer-sour) shows a mash for 60 minutes. I assume this is just a default value that never got changed. Was there more detailed info on his site somewhere about the process?
It is actually a 60 minute mash (followed by a lactic fermentation, short boil, normal fermentation). Explanation is here: http://seancoates.com/blogs/berliner-weisse

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Old 11-29-2012, 01:51 AM   #10
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Quote:
Originally Posted by somedudefromguam View Post
I followed the recipe on seancoats.com, something like 55% pale malt, 45% wheat for 5 gallons. Sour for two days and boil with .5 oz hops. He says to use clean yeast, I used cali.
Did you sour it like he says, in a cooler flooded with CO2? Or did you do something else? Did you try to maintain a certain temp during the 2 days?
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