All-Grain - Wall Crasher

**KoedBrew** · 03-23-2011, 04:49 PM

Recipe Type: All Grain
Yeast: WLP 630
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.031
Final Gravity: 1.005
IBU: 5.7
Boiling Time (Minutes): 15
Color: 2.4 SRM
Primary Fermentation (# of Days & Temp): 15
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Gets better with age...crisp and refreshing

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

Hops
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: 68-72°F

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.