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-   -   Wall Crasher (http://www.homebrewtalk.com/f72/wall-crasher-234475/)

KoedBrew 03-23-2011 04:49 PM

Wall Crasher
Malt Mashed at 148 degrees for 75 minutes

2 lbs German Pilsner
2 lbs American 2-Row
2 lbs Wheat
couple handfulls of Rice hulls

1oz Sonnet 5%AA boiled for 15 minutes

tossed in the White labs Berliner Weiss blend @ 85 degrees let lower to 68 degree fermentation...

Edit: Fermentation: The longer you ferment this the more sour it will get. I kept this in primary for 10 weeks then bottled. I would recommend at least 6 weeks. I let it sit in bottles an tried it at various times I think it hit its peak at about 6 months, but it was drinkable after 2 weeks in bottles. I am not kegging bacteria.

wedge421 03-23-2011 04:59 PM

Nice! Ive always been weary of brewing a Berlinner but this one looks spot on! May just try it

KoedBrew 03-23-2011 05:02 PM

Oh forgot to mention Sonnet is a new hop I tried from Hops Direct...little bit like a cross between Goldings and Fuggles? But the hops aren't that important in this.

BLM 03-27-2011 07:58 PM

I am going to try and make a version of this soon I have a few questions though
1- how long should it be left in the secondary is six months going to give it any benifit if so what dried yeast would be good to bottle with
2-I have read somewhere the fermenting a sour beer should be done in glass as it will ruin a plastic bucket is this true for this yeast strain

KoedBrew 03-28-2011 01:20 PM

@BLM - I edited my post with what I did for fermentation. I used a bucket that I do not use anymore for fermentation. I was even a bit scared of glass holding onto the bacteria.

I didn't use a secondary, I just left it in that bucket in my basement for about 10 weeks give or take a couple days. I didn't want to infect 2 containers :)

As for dried yeast I am not sure, the White Labs Berliner Weisse I used on this turned out nice...If you are souring the Mash then you don't want to use this yeast.
If you sour the mash then just use a regular yeast strain...but what is good about this way is the lacto eats up a lot of sugars the Saccro yeast will not, leaving it lighter in character.

Here is the description from the site:

WLP630 Berliner Weisse Blend
A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72F

BLM 03-28-2011 01:30 PM

you think glass will even hold onto the bacteria? I didnt know it would do that

the reason I was questioning the dried yeast thing was after it sits in a secondary for so many months which I was going to do for at least four months I wasnt sure if the yeast would still eat up the cornsuger at bottling

so I am not sure if I will use a secondary maybe I can ask a question in another part of the forum and as far as bottleing I will add no extra yeast just corn sugar so how much corn suger should I add at bottleing

KoedBrew 03-28-2011 02:06 PM

I don't know if glass would hold any bacteria or not but I knew this would be sitting a while and I was still brewing other things.

Carbonation : Well for a typical 5 gallon batch its 3/4 of a cup of corn sugar, but since this style calls for high carbonation I just put a cup in.

adamjackson 09-13-2012 06:00 AM

Ho KoedBrew. FYI, I used your recipe! I'll let you know how it goes.

kaips1 03-19-2013 04:54 AM

Did you use heavy Belgian bottles? Or regular 12oz bottles? Capped or corked an caged?

KoedBrew 03-19-2013 03:59 PM

I used regular bottles and some Belgian caged. Regular were fine.
Good luck Adam

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