Recipe Type: All Grain
Yeast Starter: Lacto
Additional Yeast or Yeast Starter: Homemade Lacto or Wyest #4335
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.014
Boiling Time (Minutes): 15
Color: 3.9 SRM
Primary Fermentation (# of Days & Temp): 30
Tasting Notes: Very Sour, Refreshing, floral aroma
6.20 # US 2 Row
5 # German Wheat Malt
1.00 oz Liberty Hops
75 min Mash In Add 14.00 qt of water at 164.6 F 150.0 F
Very simple Imperial Berliner Weisse that turned out so well that I wanted to share. Mash at 150 for 75 minutes. I did a no Boil, but boiling about an ounce of hops will still result in low IBU's. I mash hopped, but I don't think it added any IBU's.
I made a homemade Lactic starter which I think gave this beer the right flavor. Crush a cup of grains and add them to a Cup of Water at 130 degrees and put that combination into a jar for a starter. I used an old honey jar, but a starter flask or any jar will work. Let that ride out for about a week prior to brewing. It shouldn't smell bad, but of an extreme lactic smell should be evidence that you have a good culture.
Once you have mashed, drain the mashtun into a boil kettle or let set untill you get the wort down to 100 degrees. Add the lactic culture to the beer and add airlock.
A nice pellicle will come in about 1-2 days and the airlock will bubble like crazy. Once the wort has fermented with the Lacto for about 48 hours, add in the rehydrated US 05.
You can either let it sit for about 1-2 months or untill you feel the sourness is at a level that you like. Carbonate to 3.5-4.
Drinking - Germann Pumpkin Ale
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse