iamjonsharp
Well-Known Member
I've got upcoming plans to make a Berliner Weiss, and I drank an 1809 Berliner Weiss yesterday (mmm...it was tasty) and the label said this:
"The applied mashing regime is a single step decoction mash with 50 % wheat malt.The total amount of hops is added to the mash so that isomerisation takes place in the decocotion part of the mash. The wort is not boiled but only heated up to boiling temperature and then transferred to the open fermenters and pitched with yeast and lactic acid bacteria (isolated from malt) at 18 °C (64°F)."
There was one or two threads on mash hopping, but has anyone ever done this with a Berliner Weiss or have any other thoughts about doing this?
Thanks.
-Jon
"The applied mashing regime is a single step decoction mash with 50 % wheat malt.The total amount of hops is added to the mash so that isomerisation takes place in the decocotion part of the mash. The wort is not boiled but only heated up to boiling temperature and then transferred to the open fermenters and pitched with yeast and lactic acid bacteria (isolated from malt) at 18 °C (64°F)."
There was one or two threads on mash hopping, but has anyone ever done this with a Berliner Weiss or have any other thoughts about doing this?
Thanks.
-Jon