Brewing_on_the_Internet
Well-Known Member
- Joined
- Aug 11, 2013
- Messages
- 67
- Reaction score
- 2
I made a Berliner Weisse with 60% wheat 40% pilsner.
My process.
Mashed with hops at 146 for 2 hours. collected wort for a total of 4.5 gallons. Cooled to 120f then added 1/2lbs of grains.
Sealed in water cube and placed in water bath set at 116f . left for 4 days.
Results in a very tart wort. lovely. heated to pasturize.
Placed in fermenter with old saison cake of Belgian Saison III - WLP585
Fermented at around 70f
og 1.032
fg 1.008 after 3 days.
I feel it should come down some more.
I tasted a sample and it's kind of boring. I would describe as Budweiser of sours. I'm not expecting the depth and complexity of a true sour but something more.
How can I make this more interesting?
Is there something I should have done differently?
Tips for next batch?
My process.
Mashed with hops at 146 for 2 hours. collected wort for a total of 4.5 gallons. Cooled to 120f then added 1/2lbs of grains.
Sealed in water cube and placed in water bath set at 116f . left for 4 days.
Results in a very tart wort. lovely. heated to pasturize.
Placed in fermenter with old saison cake of Belgian Saison III - WLP585
Fermented at around 70f
og 1.032
fg 1.008 after 3 days.
I feel it should come down some more.
I tasted a sample and it's kind of boring. I would describe as Budweiser of sours. I'm not expecting the depth and complexity of a true sour but something more.
How can I make this more interesting?
Is there something I should have done differently?
Tips for next batch?