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Old 07-22-2013, 02:18 AM   #1
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Default Hoppy Berliner?

I understand that Berliners typically have few if any hops, since IBUs are bad for lacto. But it seems like the fruitiness of late hops would mesh well with the sourness of a Berliner. My plan is to brew a hopless berliner, sour it, pasteurize to kill the lacto and do a hopstand at the end of the pasteurization, then ferment out with yeast. I'll probably dry-hop.

Has anyone done something similar? Is there any reason it won't work? Any advice on what yeast and hops to use?

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Old 07-22-2013, 04:49 AM   #2
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Personally, I would use a clean yeast (US-05 is my go to) and any fruity hops.

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Old 07-22-2013, 12:03 PM   #3
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I've done a no boil Berliner Weisse and dry hopped a gallon with Sorachi Ace. It turned out well. Had a lemonade thing going on. I think any citrusy hops would play well with the tartness in the BW.

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Old 07-22-2013, 01:51 PM   #4
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Thanks for the feedback. I figured fruity hops was the way to go, just undecided about classic American citrus or something tropical. I have some Nelson and Topaz stashed away, along with large quantities of Cascade and Summit. I suppose hoppy and sour is complicated enough that I wouldn't need (or notice) anything special from the yeast, but part of me wants to use either saison yeast or a fruit-bomb.

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Old 07-22-2013, 02:14 PM   #5
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Galaxy could be awesome for this experiment, also!

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Old 07-22-2013, 07:35 PM   #6
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I haven't done it yet, but I plan on doing the same thing next month. From what you listed, I think cascade & nelson would work great. I'm going with nelson & citra and fermented with brett brux trois.

I recently did a sour with late & DH'd nelson that turned out great if that helps

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Old 07-23-2013, 01:09 AM   #7
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I've been mulling the idea of a Nelson dry-hopped Berliner. I'd be interested to see how this turns out for you.

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Old 07-23-2013, 01:26 AM   #8
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Quote:
Originally Posted by dcp27 View Post
I haven't done it yet, but I plan on doing the same thing next month. From what you listed, I think cascade & nelson would work great. I'm going with nelson & citra and fermented with brett brux trois.

I recently did a sour with late & DH'd nelson that turned out great if that helps
I have no trois. Maybe i should get some. What do you think of using Conan or 71-B?
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Old 07-23-2013, 03:44 AM   #9
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I recently had some very good results with a sour mashed Berliner that brought a silver and a score of 38 in BJCP comp. I sour mashed for three days, boiled with no hops, and fermented with WLP-400 since I had some on hand and this was just an experimental batch. I thought about pitching a Lacto strain which is why I choose to do no hops in the boil but did not get any on hand before I brewed. The beer was actually a touch lifeless when it was done and kegged up. It got very tart and was nice and dry but it just did not thrill me. At the same time I was tasting and trying to decide why I was not enjoying the Berliner I was dry hopping and American IPA with Citra and Centennial.

I decided to throw some of the centennial and citra in the keg of Berliner. I left it in there for about three or four days. Man did it wake the beer up. It really changed the entire profile of the beer. There was of course a bit of citrus and a touch of grassy aroma in the nose. The flavor came around the most with a nice bit of tropical fruit and citrus fruit notes. The fruitiness really seems to be enhanced with the tartness of the beer.

Although it was just an experiment I am pretty sold on dry hopping my Berliner beers from now on. Next round is a true Lacto fermented batch with no hops in the boil and dry hopped with something interesting. I may even split it and do half with a the conan yeast and half with brett strain.

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Old 07-23-2013, 11:25 AM   #10
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A little off topic but just curious: did you enter it as a specialty beer?

I just ask because, as a BJCP judge, I can't imagine giving a beer entered as a straight Berliner that's fermented with wit yeast and dry-hopped a 38. Not to say it's not a very tasty beer, just not to style.
I judged a comp in Feb where one of the Berliner entries I scored was obviously dry-hopped with C hops (or something similar). It was definitely tasty, would have been super refreshing on a summer day, but I would have scored it better as a specialty beer.

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