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.
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.
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.
All-Grain - Alferman Imperial Berliner Weisse
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