I want to brew a Berliner Weisse on friday and was wondering if anyone knows the best extract to use. I have heard extracts can pick up some additional unwanted flavors and colors from the concentration process.
I would also like to get the clean pilsner/sweet corn flavor in the beer, but it may be difficult to do with extracts because a lot of companies don't list what malt they use.
Should I use DME or LME? What Brand? Should I steep any wheat malt or try to find wheat malt extract? Does anyone have a go-to berliner recipie they are willing to share?
And lastly, although somewhat unrelated to the extract brewing process, I plan to add lactic acid for the tartness rather than use lactic bacteria. (i'm going for the quick and dirty method) Does anyone have guidance on a final pH the beer should be, or quantity of acid I need to add?
Thanks in advance.
(Sorry if these questions have already been answered somewhere in history, if you could link me I'd appreciate it)