...for a good bugged beer that is.
Thanks to Beeriffic who sent me a bottle of his Berliner Weisse as part of the 999 swap, I have a hankering to brew up a sour session beer.
What I don't have are any commercial bugs. So I'll leave it to my "wild side" to come up with an experiment.
Berliner Weisse Recipe
6 gallon batch.
3.75 Pilsner
2.25 Wheat Malt
.75 Oz Tettnang (Added to mash)
OG = 1.030
IBU = ~3
Mash for 2 hours at 149 (will drop to 144 over the two hours but that's okay).
Rack to keg...let sit for 1-2 weeks.
Chill and sample.
I'll probably bottle off a large portion of this from the keg and return to room temp so the bottles can continue to condition and the bugs can finish their work.
Can't stop me now. Mash started 20 minutes ago.
Thanks to Beeriffic who sent me a bottle of his Berliner Weisse as part of the 999 swap, I have a hankering to brew up a sour session beer.
- I have the day off.
- It's raining outside.
- The chores are done.
- I have two empty carboys.
What I don't have are any commercial bugs. So I'll leave it to my "wild side" to come up with an experiment.
Berliner Weisse Recipe
6 gallon batch.
3.75 Pilsner
2.25 Wheat Malt
.75 Oz Tettnang (Added to mash)
OG = 1.030
IBU = ~3
Mash for 2 hours at 149 (will drop to 144 over the two hours but that's okay).
- Siphon 6 gallons into the brew kettle. Drop in chiller and get down to ~90 degrees. (Wouldn't take too long since I'm cooling from mash temp and not boil temp).
- Siphon off 1.5 gallons into a separate carboy.
- Take remaining 4.5 gallons and bring to boil for 15 minutes.
- Chill this larger portion to pitching temps and pitch on Kolsch yeast cake.
- Take smaller portion and add 1/2# of raw grains, cover loosely and let sour over 4-5 days.
- At day 5 (or whatever) rack the soured beer into the main portion and allow to sour-ferment for 3 weeks.
Rack to keg...let sit for 1-2 weeks.
Chill and sample.
I'll probably bottle off a large portion of this from the keg and return to room temp so the bottles can continue to condition and the bugs can finish their work.
Can't stop me now. Mash started 20 minutes ago.