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Old 07-08-2011, 06:38 PM   #1
Morkin
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Default All-Grain - Alferman Imperial Berliner Weisse

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: Lacto
Additional Yeast or Yeast Starter: Homemade Lacto or Wyest #4335
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.014
IBU: 6.7
Boiling Time (Minutes): 15
Color: 3.9 SRM
Primary Fermentation (# of Days & Temp): 30
Tasting Notes: Very Sour, Refreshing, floral aroma

Grain Bill:
6.20 # US 2 Row
5 # German Wheat Malt
1.00 oz Liberty Hops

75 min Mash In Add 14.00 qt of water at 164.6 F 150.0 F

Very simple Imperial Berliner Weisse that turned out so well that I wanted to share. Mash at 150 for 75 minutes. I did a no Boil, but boiling about an ounce of hops will still result in low IBU's. I mash hopped, but I don't think it added any IBU's.

I made a homemade Lactic starter which I think gave this beer the right flavor. Crush a cup of grains and add them to a Cup of Water at 130 degrees and put that combination into a jar for a starter. I used an old honey jar, but a starter flask or any jar will work. Let that ride out for about a week prior to brewing. It shouldn't smell bad, but of an extreme lactic smell should be evidence that you have a good culture.

Once you have mashed, drain the mashtun into a boil kettle or let set untill you get the wort down to 100 degrees. Add the lactic culture to the beer and add airlock.

A nice pellicle will come in about 1-2 days and the airlock will bubble like crazy. Once the wort has fermented with the Lacto for about 48 hours, add in the rehydrated US 05.

You can either let it sit for about 1-2 months or untill you feel the sourness is at a level that you like. Carbonate to 3.5-4.

Enjoy.

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Old 07-26-2011, 05:43 AM   #2
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For the starter, do you cover with foil or a lid?

Thanks

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Old 07-26-2011, 01:16 PM   #3
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I used foil. Similar to the way you should make a yeast starter with foil and not an airlock. If you put a lid on it, it would probably blow the lid off or create a bottle bomb if you're not careful, because the lacto does produce some co2.

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Old 07-27-2011, 04:03 AM   #4
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Thank you Morkin. Looking forward to making this next week. This will be my first sour!

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Old 08-31-2011, 04:17 PM   #5
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Quote:
Originally Posted by Stengah View Post
Thank you Morkin. Looking forward to making this next week. This will be my first sour!
Have you brewed it yet? Curious to see how yours turned out
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Old 08-31-2011, 04:18 PM   #6
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Here is a picture of Alferman Imperial Berline Weisse

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Old 08-31-2011, 04:28 PM   #7
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What temp did you ferment at? My first batch fermented at room (75) and didn't get much sour. I have another batch now fermenting at 85-90. We'll see.

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Old 08-31-2011, 04:54 PM   #8
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Quote:
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What temp did you ferment at? My first batch fermented at room (75) and didn't get much sour. I have another batch now fermenting at 85-90. We'll see.
Right after the boil (if you do a boil) I drain to the fermenter at about 100. I then let the lacto do it's thing for about 48 hours. After that you will see a pelicle. Then pitch the yeast after 48 hours. That will give you your lactic sourness.
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Old 08-31-2011, 05:00 PM   #9
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Brewed on 8-2-11, still sitting in the fermenter. I will take a sample this weekend and see how it's tasting.

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Old 08-31-2011, 07:31 PM   #10
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Quote:
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Brewed on 8-2-11, still sitting in the fermenter. I will take a sample this weekend and see how it's tasting.
Awesome. Keep us posted.
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