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-   -   Spurhund Zunge (http://www.homebrewtalk.com/f72/spurhund-zunge-95539/)

flyangler18 01-02-2009 02:34 AM

Spurhund Zunge
Spurhund Zunge
17-A Berliner Weisse
Author: Jason Konopinski
Date: 2/3/09


Size: 5.0 gal
Efficiency: 80%
Attenuation: 80.0%
Calories: 94.15 kcal per 12.0 fl oz

Original Gravity: 1.029 (1.028 - 1.032)
Terminal Gravity: 1.006 (1.003 - 1.006)
Color: 2.36 (2.0 - 3.0)
Alcohol: 3.01% (2.8% - 3.8%)
Bitterness: 6.1 (3.0 - 8.0)

3 lb Pilsner Malt
2 lb Cargill White Wheat
.75 oz Tettnanger (4.5%) - added during boil, boiled 15 min
1 ea WYeast 5335 Lactobacillus Delbrueckii
1 ea WYeast 1338 European Ale

00:03:00 Dough In - Liquor: 1.56 gal; Strike: 159.98 F; Target: 148 F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 146.0 F
01:53:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 145 F, 0.0 min; Sparge #2: 2.63 gal sparge @ 175 F, 10.0 min; Sparge #2: 2.63 gal sparge @ 175 F, 10.0 min; Total Runoff: 6.39 gal

Results generated by BeerTools Pro 1.5.2Berliner Weisse is an incredibly refreshing, cleanly sour ale that I've come to love since I had my first in Berlin in 2004. The degree of sourness can be augmented through the length of aging.

Yes, you read that correctly! This recipe is based on a 15 minute boil, resulting in a very slight 4 IBU; this could also conceivably be formulated as a no-boil recipe using FWH and a sour mash. I happen to prefer pitching a commercial L. delbrueckii culture. I pitch the yeast and Lactobacillus cultures at the same time, however some have reported a sharper sourness (if so desired) by pitching the Lactobacillus first, then the Saccharomyces 48 hours later.

flyangler18 01-03-2009 12:36 AM

EDIT for TYPO: The correct strain number is 1338 (European Ale) not 3338 as written.

flyangler18 01-09-2009 08:35 PM

Bulk-aging in secondary with a beautiful pellicle.


gwood 01-09-2009 08:39 PM

Thanks for this. I've been thinking about looking around for a Berliner Weisse after having one from a local brewery here in socal, good stuff.

Do you have a sense for time now in terms of sourness vs. legnth of aging?

flyangler18 01-09-2009 08:44 PM


Originally Posted by gwood (Post 1054356)
Do you have a sense for time now in terms of sourness vs. legnth of aging?

This most recent batch has been bulk-aging for just shy of two months now and it's quite sour now- although I prefer mine to be a bit tarter. I'd start at two months, and taste periodically to see how it is progressing. I've heard some have aged 6+ months. I would think 3-4 months is peak, based on my own personal tastes.

kgutwin 03-01-2009 06:15 PM

Do you have an extract version of this recipe?

flyangler18 03-05-2009 07:42 PM


Originally Posted by kgutwin (Post 1167356)
Do you have an extract version of this recipe?

I'd use enough Wheat DME or LME to get you to your target OG. What's your boil size?

kgutwin 03-06-2009 07:00 PM

I'm trying for a 1-2 gal batch since I'm not sure if I'll like it :)

I have a 2 gal stock pot for the boil.

ohiobrewtus 03-06-2009 08:07 PM


It appears as if Wyeast may have changed their numbering patterns a bit (this was confirmed by the HBS that I use). They weren't familiar with 4335, but pointed me to 5335.

Beersmith has 4335 listed as well. From the description in the above link, I believe that the correct product number for this strain is 5335.

I typically don't brew other people's recipes, but at a 15 minute boil I'm probably going to toss this into my next brew day. It's a style that I've always wanted to try, but I've never been able to find even a commercial example.

flyangler18 03-06-2009 08:19 PM

Thanks for the heads up, Kyle! I edited the OP to include the new numbering designation. Looks like BTP was using the older one.

You'll enjoy it, I suspect. I mean, sure, it's not dripping with hops but it'll keep you interested!

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