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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Primary - English Bitter, Belgian Specialty Ale
Secondary - Pilsner
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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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Primary - English Bitter, Belgian Specialty Ale
Secondary - Pilsner
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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Primary - English Bitter, Belgian Specialty Ale
Secondary - Pilsner
Tap 1: Cherrywood Smoked Porter
Tap 2: Hefeweizen
Keg 3: Super-C IPA
Keg 4: Berliner Weisse
Keg 5: Air
Keg 6: Air On Deck: Helles, Table Saison, Belgian Amber Ale, Dusseldorf Altbier
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!
__________________ Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown Fermenting: Air On Deck: ??
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?
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?
Berliner Weiss
Linear Mode
