I wanna do something else completely off the wall. I know it's the exact wrong time of year to brew this, but I wanna do a Berliner Weisse. I've got lots of thick, malty stuff in process anyway, something light and tart should be a nice contrast. Wifey might like it; if not, I know her friends will.
Who's done one?
I'm thinking ~70% wheat malt, 30% Pils to an OG around 1.036 - 1.038. Any specialty grains? I'm thinking not. Just wheat malt, or should I used some flaked wheat?
15 minute boil, as per Jamil. Tettnag, just the single addition, to maybe 10 IBUs, tops.
What yeast to use? I'll add lactobacillus at the same time, but what for the "regular" yeast? Hefe? A wit yeast? Saison yeast? Or just use Wyeast's Lambic Blend, which includes some brett and some lacto? I don't really want to "cheat" and just add lactic acid.
I'll buy a 6-gallon glass fermenter (I only have 5 gallon glass fermenters) for this, and have dedicated hoses, racking canes, etc. I'll bottle it so nothing gets in the keg lines.
What else should I be thinking about?
Who's done one?
I'm thinking ~70% wheat malt, 30% Pils to an OG around 1.036 - 1.038. Any specialty grains? I'm thinking not. Just wheat malt, or should I used some flaked wheat?
15 minute boil, as per Jamil. Tettnag, just the single addition, to maybe 10 IBUs, tops.
What yeast to use? I'll add lactobacillus at the same time, but what for the "regular" yeast? Hefe? A wit yeast? Saison yeast? Or just use Wyeast's Lambic Blend, which includes some brett and some lacto? I don't really want to "cheat" and just add lactic acid.
I'll buy a 6-gallon glass fermenter (I only have 5 gallon glass fermenters) for this, and have dedicated hoses, racking canes, etc. I'll bottle it so nothing gets in the keg lines.
What else should I be thinking about?