Newest Threads

alexn1018 · 06-27-2011, 03:48 AM

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: ?
Final Gravity: ?
Boiling Time (Minutes): ?
Primary Fermentation (# of Days & Temp): ?
Secondary Fermentation (# of Days & Temp): ?
Tasting Notes: ?

Hey guys,

I want to come up with something similar to dog fish head's festina peche but I honestly know little about brewing sour beer. I've scowered the internet for Berliner Weisse recipes and have some ideas. Id like this to be drinkable late summer so I'm thinking of passing on pitching lacto and instead using a combination of acid malt and lactic acid right before bottling. Heres my idea so far (5 gallon batch):

4.5 lbs german pilsner
3 lbs german wheat
.5 lb acid malt
1/2 oz centennial (mash hop)
US-05
3.5 lb peach puree (secondary)
2.5 oz lactic acid (right before bottling)

I've read some getting the temp up to just before a boil and I've heard others do a 10-15 min boil so I really don't even know what to do regarding a boil. Any advice you have for a newbie sour brewer would be awesome.

Laikacosmonaut · 06-29-2011, 08:03 PM

Quote:

Originally Posted by alexn1018

I've read some getting the temp up to just before a boil and I've heard others do a 10-15 min boil so I really don't even know what to do regarding a boil. Any advice you have for a newbie sour brewer would be awesome.

If you want to avoid pitching bugs (lacto) another option would be to do a sour mash. That will give you a much more complex, authentic flavor over pitching straight lactic acid. Simply adjust the sour mash ratio to how sour you want it, let it sit and keep it warm a day or two, and just boil it good and hard, then mash it with the remainder of your grain bill. It will smell BAD, but taste very very good with some time...

As for the 3.5lbs of peach puree, I can't really say... I know peach is a subtle flavor. I suppose if you juice enough fresh peaches, 3.5lbs may be adequate.

**jaythebassist** · 08-14-2011, 05:39 AM

I'm about to make a Berliner Weisse with peach, as well. Also inspired by Festina Peche (my wife's fav beer).

I am going to do a sour mash a week ahead of time, and ferment it in my attic in a one gallon jug. Hopefully I get some good lactic acid from that. I plan to add that to my runnoff and boil it into my wort.

We went peach picking in Delaware 2 weeks ago, and once they were ripe I sanitized, pitted, cut and froze ~5 lbs of peaches. I'll thaw and add them to the secondary.

**skeezerpleezer** · 01-08-2012, 03:21 PM

Any update on this? I am getting hassled to try to make something like this..

seatbelt123 · 01-10-2012, 11:54 AM

I had the DFH for the first time over the weekend. Actually it was my first Berliner Weisse. I thought it was great and in interested in trying to make a batch.

Looking forward to more info on this thread.

alexn1018 · 01-12-2012, 02:15 AM

I haven't really gotten much new info on this. Once the fall set in I kinda put it on the back burner but I'd still like to give it a shot when spring rolls around. Back in August when I was looking I couldn't find much in the way of a clone recipe but there could be more out there now. I'd still love to get more input on how to go about this if anyone wants to add.

IPAmaster · 02-18-2012, 02:04 AM

I was at the dogfish head brewery and I heard them say that they use champagne yeast... not sure if that helps you. My wife wants me to make one as well, but I am having no luck finding a clone recipe.

WildBrewChronicle · 08-29-2012, 10:46 PM

Forget the lactic acid and but some bugs in it