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Old 08-08-2013, 02:26 PM   #31
erockdoc
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Jul 2013
Posts: 50
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Hey all, I'll be brewing this in the next week or so. Since I like a tart berliner weiss, I am going to take 23-30% of the grains and do a sour mash for a couple days prior to brew day (this in addition to doing a lacto split batch, as described in the recipe).

I will be doing 5 gallons, and will likely up the hops a bit. I'll be shooting for 3-4% abv.

I'll let you know how it goes!



 
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Old 08-08-2013, 02:51 PM   #32
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
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Quote:
Originally Posted by erockdoc View Post
Hey all, I'll be brewing this in the next week or so. Since I like a tart berliner weiss, I am going to take 23-30% of the grains and do a sour mash for a couple days prior to brew day (this in addition to doing a lacto split batch, as described in the recipe).

I will be doing 5 gallons, and will likely up the hops a bit. I'll be shooting for 3-4% abv.

I'll let you know how it goes!
Looking forward to hearing the outcome of your sour mash.


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"There is no strong beer, only weak men"
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Old 08-13-2013, 01:20 PM   #33
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
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Starting my sour mash today.

I'll post the results and hopefully pics soon.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 08-14-2013, 03:57 AM   #34
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
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Setup inside my chest freezer. These containers allow the mash tun to stay higher up so it's easier for me to open up and stick my nose in every now and then.


Picture of the mash in the mash tun in the chest freezer in my garage in my house



Terrible pic of me adding a CO2 blanket to the mash


I plan on keeping this mash between 115 and 120. I'll check on it every 8 hours or so until the PH reaches roughly 3.5-3.8 (And tastes sour enough).

Hopefully I did a good enough job to keep the nasties out.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 08-14-2013, 03:17 PM   #35
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
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Just did a PH reading after about 14 hours and says it's already at 3.8. However, that seems a little too soon.

After tasting the wort, it has a slight sour character and still really clean. Probably needs at least another 24 hours or so.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 08-14-2013, 06:11 PM   #36
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
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Because I set my chest freezer to 115 F, My sour mash hasn't dropped much below 119-120. I was reading that anything above 122 can ward off Acetobacter, however it could stun the Lacto. I'm just hoping that 120ish isn't harmful to lacto and produce off-flavors.

Anyone know of off-flavors caused by stressed lacto?

BTW: I'm trying to keep the mash above 112 to keep Clostridium butyricum out of the picture. I read this somewhere from BYO, but don't know whether or not it's accurate.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 08-15-2013, 03:52 AM   #37
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts


After 29 hours, the wort tastes very nice and sour! Much cleaner than I was expecting based on so many other articles and other people's experiences. The smell is pretty good as well.

The gods must be on my side for this brew (Crossing my fingers).

__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 08-16-2013, 12:43 AM   #38
porterguy
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Dec 2010
st charles, il
Posts: 156
Liked 9 Times on 6 Posts


This sounds very tasty and tempting. I haven't ever done a sour, so I'm looking forward to hearing how this turns out.
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Old 08-17-2013, 12:04 AM   #39
erockdoc
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Jul 2013
Posts: 50
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So my sour mash didn't hold its temperature very well. I just checked it after 24 hrs and it is at 85 deg. I know you are supposed to keep the mash above 100, but how bad is it if it goes down to 85? I added a hot water infusion to bring it back up.

 
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Old 08-18-2013, 07:42 PM   #40
Haputanlas
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Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts


Quote:
Originally Posted by erockdoc View Post
So my sour mash didn't hold its temperature very well. I just checked it after 24 hrs and it is at 85 deg. I know you are supposed to keep the mash above 100, but how bad is it if it goes down to 85? I added a hot water infusion to bring it back up.
It's not necessarily bad. However, if you keep the temp that low, Clostridium and Acetobacter will likely become active. I'd try to get it back to 118 - 120ish.

I kept my sour mash at 118 for the entire 76 hours and it was really clean with a nice sour note.


__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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