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Old 07-31-2013, 05:40 PM   #1
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Default Smoked Berliner Weisse - No Boil - BOS

Recipe Type: All Grain
Yeast: S-33
Yeast Starter: Dry
Additional Yeast or Yeast Starter: Lacto
Batch Size (Gallons): 5
Original Gravity: 1.032
Final Gravity: 1.004
IBU: 6
Boiling Time (Minutes): 1
Color: 2.5
Primary Fermentation (# of Days & Temp): 45 @ 75
Additional Fermentation: Lacto alone @ 85 for the first 24h.
Tasting Notes: Smoke flavor more than background, but not overpowering. Sour enough.

I just heard that this was awarded BOS at Crystal Coast Brew-Off.

5 gallon batch @ 75%
3 lbs Flaked wheat
2 lbs Pilsner malt
1 lbs Weyerman Smoked malt
.5 oz Hallertau (Mash hopping)
1 packet S-33 or similar yeast
1 vial Lacto or bottle from your last batch



Sanitize your mash tun and your brewpot. Mash with hops @ 155 for 90 minutes. Sparge @ 170.

Do not boil. Chill to 85 degrees. Put in Primary, pitch Lacto or a bottle from your last batch. After 24 hours (or to taste), pitch S-33 or another fairly clean or fruity Sacc yeast.

My primary was 45 days, but it didn't change much in primary after 3 weeks. Carb to at least 3.5 volumes.

The result is a beer that is sour enough, with smoke more than in the background but not overpowering.

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Old 08-05-2013, 01:49 PM   #2
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Congrats on the BOS! I need to give this recipe a try sometime, although I need to read up more on the process as I have never used Lacto before, or even attempted a sour. Cheers!

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Old 08-05-2013, 05:48 PM   #3
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I agree! Congrats. I am eager to add this to the pipeline.


Cheers!

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Old 08-11-2013, 12:12 PM   #4
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Wow, never heard of a smoked berliner...now i want one!

Great recipe, getting thrown on the list.

CHeers!

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Old 11-03-2013, 09:04 PM   #5
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This sounds a lot like a smoked berliner weisse I had at Bellwoods in Toronto. Since that was quite good, I will be brewing this.

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Old 11-04-2013, 03:08 AM   #6
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Is the wyermann smoked malt the beech smoked barley or the oak smoked wheat?

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Old 11-05-2013, 11:10 AM   #7
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It's the beech smoked barley.

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Old 11-06-2013, 01:08 AM   #8
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This sounds awesome, thanks for sharing. I brewed it today

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Old 12-09-2013, 04:23 PM   #9
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Thanks for the idea! I've had a few smoky-sour beers that I've loved. I'm planning to tweak this recipe this week using midnight wheat instead of flaked and dregs from Tart of Darkness for a light-bodied, dark n' smoky sour.

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Old 01-13-2014, 02:06 AM   #10
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Just brewed this up yesterday and pitched the yeast tonight. Used WLP011 and 0.5 lbs. of Simpsons Smoked Malt, and plan to bottle around 2/12 for drinking around first of March. Excited to see how this turns out.

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