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thasnazzle · 01-06-2013, 08:07 PM

Did a search, and couldn't find anything. Planning on doing a sour mash berliner weiss, and I'm thinking about splitting off a gallon or two during the boil and hopping it to about 25-30 IBUs. My understanding is that, since the sourness is done before the boil, the hops won't matter re: the sourness. Just wanted to double check before i brew this. Anyone ever tried this?

Calder · 01-07-2013, 01:32 AM

With a sour mash the souring is done first. Your assumption is correct. Just remember that once you add lots of hops, there will be no further souring.

bradjoiner · 01-07-2013, 01:04 PM

You would want to add a bunch of aroma hops. Bittering additions would clash with the sourness.

**Rob_B** · 01-07-2013, 01:16 PM

I've dry hopped some no boil Berliner Weisse with Sorachi Ace. Great results with the lemony notes from the hops. I would say use something citrusy and as mentioned late additions for aroma and flavor. Keep the IBU's down.

thasnazzle · 01-08-2013, 02:58 PM

Thanks guys! I'm thinking ill dry hop with a couple oz of the Belma I have.