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Old 11-12-2007, 03:10 PM   #1
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Default Berliner Weiss

Recipe Type: All Grain
Yeast: Wyeast 1007 German Ale/Wyeast 5335 Lactobacillus
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.030
Final Gravity: 1.007
IBU: 5
Boiling Time (Minutes): 15
Color: 2ish SRM
Primary Fermentation (# of Days & Temp): 21 days @ 70F

4# German Pilsner Malt
2# German Wheat Malt

1 oz Spalt @ 15 min

Single Mash Infusion 45 min @ 152F
Mash Out @ 168F

15 minute boil

21 days primary @ 70F

Pitch lacto first, 48 hours later pitch ale yeast

Bottle in Champagne bottles or heavy beer bottles with 8 oz corn sugar

Let's have no bottle bombs. If you can't get these bottles, go with the regular 5oz corn sugar.

The yeast is much more expensive then the rest of the ingredients combined, so when making this, get enough grains/hops to do 2 batches. When done with the first batch, pitch another batch of wort on the yeast cake.

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Old 11-12-2007, 03:30 PM   #2
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That's awesome. I can't wait to try it. Good for you guys for tackling this style...When did you brew??

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Old 11-12-2007, 07:58 PM   #3
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We brewed the first batch 3 weekends ago, and the second batch this past Saturday. We bottled the first batch on Saturday also, so it's now just a matter of patience...
We opened a Dogfish 90 minute clone on Friday, it needs a bit more time to carb and clear, but it rocks!

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Old 07-03-2009, 07:50 PM   #4
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How did it turn out? How important do you think the yeast type is? I was thinking of using some Wyeast Belgian Abbey II on this.

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Old 07-10-2009, 09:06 PM   #5
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Quote:
Originally Posted by gyllstromk View Post
How did it turn out? How important do you think the yeast type is? I was thinking of using some Wyeast Belgian Abbey II on this.
I bottled this too early and it didn't sour up as much as I'd like, the sour aroma was there, just wasn't enough sourness in the flavor. I recommend not bottling until it reaches the sourness you want.

For style, any neutral ale yeast would go well, as the focus is more on the sour aroma/flavor, but trying a Belgian strain sounds like a cool idea, you should get some Belgian aromas/flavors in the final beer, try it! Maybe do two batches, one with a neutral yeast, and one with a Belgian yeast, and compare them down the road.
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Old 10-19-2009, 10:12 PM   #6
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Have you tried it with a traditional sour mash?

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Old 10-20-2009, 06:58 AM   #7
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I just brewed this with a 1/2oz of Hallertauer and the WPL677 is on its 3rd day and my starter of WPL011 will be pitched in the morning.

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Old 02-13-2010, 03:24 PM   #8
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I know this thready has been dead for a while, but have a question. I brewed a Berliner Weisse 7 days ago. Pitched lacto, gave it 2 1/2 days, then bitched ale yeast. No starters for either. By the time I pitched the ale yeast, the lacto had formed a decent krausen of its own. Since I've pitched the yeast, no airlock activity or krausen (the lacto krausen fell...). I'm not too worried about lag since that will just give the lacto more time to wour the wort, but I am a little concerned that the yeast won't get a foothold. What are others experience with this?

Thanks!

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Old 03-03-2010, 09:14 PM   #9
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has anyone tried killing off the bugs before kegging? Or should I just brew, keg, serve, then clean the living heck out of the keg and lines that were used?

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Old 03-08-2010, 07:12 PM   #10
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Quote:
Originally Posted by NYCBrewGuy View Post
I know this thready has been dead for a while, but have a question. I brewed a Berliner Weisse 7 days ago. Pitched lacto, gave it 2 1/2 days, then bitched ale yeast. No starters for either. By the time I pitched the ale yeast, the lacto had formed a decent krausen of its own. Since I've pitched the yeast, no airlock activity or krausen (the lacto krausen fell...). I'm not too worried about lag since that will just give the lacto more time to wour the wort, but I am a little concerned that the yeast won't get a foothold. What are others experience with this?

Thanks!
I just brewed one yesterday. I made 2L starter for the lacto and let that run for one week... I pitched 1L in each 5gal of 1.031 wort @ 90°F... within about 4 hours, the lacto had developed high krausen. I put on the blow off tubes, dropped the temp to 66°F with a water bath, put oxygen in there for about 30secs (what a mess) and pitched a warm vial of WLP011 European ale for each 5gal.... How did your BW turn out?
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