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-   -   BerlinerWeisse (http://www.homebrewtalk.com/f127/berlinerweisse-181488/)

pipapat 06-08-2010 05:37 AM

BerlinerWeisse
 
So after trying dogfish head neo-BerlinerWeisse with peaches i have to say its a great summer brew.

I was wondering if anyone has had any success on making one?
If so any ideas for making a peach version?

Links to some thread with recipes might be help full.

Other than double ipa's all i seem to brew these days are sour beers.

:)

:mug:

944play 06-08-2010 08:32 AM

I totally want to brew a Berliner. I've listened to the Jamil Show twice in the past week:
http://thebrewingnetwork.com/shows/T...-Show-10-08-07

jessup 06-08-2010 12:38 PM

http://www.homebrewtalk.com/f127/roe...rliner-125146/
http://www.homebrewtalk.com/gtsearch...-181488%2F#978

JoMarky 06-09-2010 06:31 PM

I've tried several times, my best and most recent attempt I pitched wyeast lacto culture into 4.5 gallons and left it for 5 days before pitching 05. When I pitched the 05 it had a frothy 3/4inch krausen and smelled rotting from the lacto, but only tasted faintly sour.

I took one gallon seperate of the same wort and added a couple handfuls of uncrushed grain and let that go for 7 or 8 days. It looked disgusting but after running it through cheese cloth it tasted fantastic. I blended the full gallon back into the main batch after it was done fermenting.

It was 50/50 pilsner/wheat, about .5 oz hallertau, after the mash brought it to a boil and then chilled it.

ChrisKennedy 06-09-2010 06:56 PM

Jamil's method isn't adequate in my experience for producing a properly sour berliner.

My current method is 50/50 pils/wheat, double decoction, mash hopped, no boil, OG around 1.030-1.034. Make a big starter for the lacto (I have been going from a 500ml first step to 2000ml, incubated at 98F), pitch the lacto in the wort at 100F and let it sit until it reaches 80F (about 12 hours), then pitch about 1/4 of a packet of US05. After that is done fermenting, keep it warm, rack it to a keg or secondary or even bottle, and wait about 4-6months for the sourness to fully develop. It should be slightly tart right after fermentation, and it SHOULD continue to develop as time goes on.

wscott823 06-09-2010 07:10 PM

Quote:

Originally Posted by pipapat (Post 2100291)
So after trying dogfish head neo-BerlinerWeisse with peaches i have to say its a great summer brew.

I was wondering if anyone has had any success on making one?
If so any ideas for making a peach version?

Links to some thread with recipes might be help full.

Other than double ipa's all i seem to brew these days are sour beers.

:)

:mug:

Someone else looking for a DFH Festina Peche recipe. :mug:
This was the beer that sparked my interest in the Berliner Weisse style as well. Someone on the northern brewer forum came up with supposedly a close brew, but commented it's lacking multi-dimensional sour character.

See Linky

I've got some intentions of trying to duplicate this soon myself, I'll let you know my findings.

cmdrico7812 06-09-2010 07:50 PM

I've brewed a few Berliner Weisse's now with limited success using lacto. My best batch, and favorite among friends and relatives, was made without lacto and I added lactic acid when I bottled. It's so nice and tart and mixed with raspberry syrup it's like heaven on a hot summer day. I know it's cheating, but it's a great beer.

wscott823 06-09-2010 09:03 PM

In case anyone was interested in the full description of DFH Festina Peche:


I'm disappointed to hear they dialed back the sourness. I really enjoyed the crispness it had when I tasted it last year.

frogguruami 06-09-2010 09:54 PM

I have a Berliner Weiss in the secondary right now on various fruits. Cherry, raspberry, apricot and as soon as I find them watermelon jolly ranchers (weird I know! :) ) I did a 36 hour sour mash using 6# Pilsner 2 row and 4# White Wheat. 1 oz Tettnang added at 15 min left in the boil. In primary for 2 weeks and then split into 5 1 gallon secondaries on different fruits. So far it looks as though it is turning out great.

pipapat 06-10-2010 05:45 AM

anyone know where i can get some wombats for this batch?
lol

Im going to brew 2.
1 with the short cut methods all grain and 1 with a culture.
I'll report back on the second in 3-6 months.
The first im 5-6 weeks out.


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