All Grain Yeast:
Wyeast 1007 - German Ale Yeast Starter:
Homemade Lacto Batch Size (Gallons):
5.5 Original Gravity:
1.031 Final Gravity:
7.95 Boiling Time (Minutes):
2.37 (SRM) Primary Fermentation (# of Days & Temp):
30 at about 68-72 Tasting Notes:
Light, Refreshing, Wonderfully Tart!
This is based loosely on Morkin's All Grain Imperial Berliner Weisse. I decided I wanted something more traditional though. So I subbed Pils for the US 2 Row, which meant a longer boil for DMS. I also lowered the gravity dramatically for the more traditional low-alcohol
3 # German Pils
3 # German Wheat Malt
1 oz Liberty 3.9% AA 15 min
I wanted a good soft profile, so I'm using Pilsen as a target. I'm starting with 8 gallons of RO that I'm treating with:
chalk (CaCO3) - .6 grams ~ 1/3 tsp
epson salt (MgSO4) - .5 grams ~ 1/10 tsp
salt (NaCl) - .2 grams ~ .03 tsp
75 min Mash In Add 7.5 qt of water at 162. F 150.0 F
I used Morkin's method for creating a homemade lacto starter:
"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."
After mash make sure to sparge enough so you can get a full 90 minute boil to evaporate all the DMS from the Pils. After the boil cool to 100 and pitch the lacto starter. Wait for 2 days, then pitch the yeast. It should be pretty darn good after about a month, but the longer you let it go the more tart it will get.
Here's how mine looked at the end.