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Old 04-08-2009, 02:50 AM   #1
Jsta Porter
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Hello,

Anyone have a tried and true berliner weisse recipe?

I have been hankering to try this style and want a good starting point.

Many thanks!


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Old 04-08-2009, 04:26 AM   #2
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How about starting with a good Gose/Hefe recipe then souring it up in secondary? Bonus points for using your own local microbes.


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Old 04-08-2009, 10:58 AM   #3
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Quote:
Originally Posted by ericd View Post
How about starting with a good Gose/Hefe recipe then souring it up in secondary? Bonus points for using your own local microbes.
Local microbes rarely work all that well, and he wants a berliner weisse, so the only thing he needs on top of sach is lacto.

A good recipe is usually along the lines of 50/50 wheat to barley. Shoot for an OG around 1.030. It's really not the grain that this style is about though.
You need to decide how sour you want it. The only way to achieve my desired sourness is to pitch the lacto first(make a massive starter, way bigger than a yeast starter), wait a few days and then add your chosen yeast. But you may want it less sour.

The yeast really play big here to. I've had Berliner Weisse that used a hefe yeast which gave it a clove taste, which was a nice thing, but personally I prefer a more neutral yeast and one that will attenuate well and drop clear. (Remember it's the Champagne of the north. Light, highly carbonated and dry.)

Next something you find when you play with a lot of bugs is they will take trace elements in your water that have never effected your beers and do weird things with them. I would highly recommend starting with RO water and adding some ions back to it.
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Old 04-11-2009, 05:17 PM   #4
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Quote:
Originally Posted by z987k View Post
A good recipe is usually along the lines of 50/50 wheat to barley. Shoot for an OG around 1.030. It's really not the grain that this style is about though.
You need to decide how sour you want it. The only way to achieve my desired sourness is to pitch the lacto first(make a massive starter, way bigger than a yeast starter), wait a few days and then add your chosen yeast. But you may want it less sour.

How big a starter are we talking here? And how long before the lacto grows sufficiently in the starter?
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Old 04-11-2009, 05:45 PM   #5
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How big a starter are we talking here? And how long before the lacto grows sufficiently in the starter?
I'd give it a couple of days and for a 1.030 bill, you should only need about 1L... 1.5L wouldn't hurt.
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Old 04-13-2009, 05:29 PM   #6
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Look under sour brews in the recpies.... Flyangler has one up there
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Old 07-30-2010, 05:33 PM   #7
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Quote:
Originally Posted by z987k View Post
Next something you find when you play with a lot of bugs is they will take trace elements in your water that have never effected your beers and do weird things with them. I would highly recommend starting with RO water and adding some ions back to it.
What ions do you add back in? I'm looking for a water profile that would work nicely with this style.
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Old 07-31-2010, 04:42 AM   #8
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I know this isn't directly related to the main thread, but have any of you noticed more sourness from lacto or pedio?
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Old 07-31-2010, 06:20 AM   #9
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i used Jamil z. recipie with the wyeast blend.

Smelled of wheat and yogurt and funk last week.
Im still 1-2 months from bottling.
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Old 07-31-2010, 06:28 PM   #10
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Flyanglers recipe works great. I hear good things about the wyeast blend that is out right now and I think I am going to start a batch for next summer soon.


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