Smoked Berliner Weisse - No Boil - BOS - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Sours & Wilds Recipes > Smoked Berliner Weisse - No Boil - BOS

Reply
 
Thread Tools
Old 07-31-2013, 05:40 PM   #1
mysteryshrimp
Recipes 
 
Dec 2012
Acworth, Georgia
Posts: 228
Liked 35 Times on 22 Posts


Recipe Type: All Grain   
Yeast: S-33   
Yeast Starter: Dry   
Additional Yeast or Yeast Starter: Lacto   
Batch Size (Gallons): 5   
Original Gravity: 1.032   
Final Gravity: 1.004   
IBU: 6   
Boiling Time (Minutes): 1   
Color: 2.5   
Primary Fermentation (# of Days & Temp): 45 @ 75   
Additional Fermentation: Lacto alone @ 85 for the first 24h.   
Tasting Notes: Smoke flavor more than background, but not overpowering. Sour enough.   

I just heard that this was awarded BOS at Crystal Coast Brew-Off.

5 gallon batch @ 75%
3 lbs Flaked wheat
2 lbs Pilsner malt
1 lbs Weyerman Smoked malt
.5 oz Hallertau (Mash hopping)
1 packet S-33 or similar yeast
1 vial Lacto or bottle from your last batch



Sanitize your mash tun and your brewpot. Mash with hops @ 155 for 90 minutes. Sparge @ 170.

Do not boil. Chill to 85 degrees. Put in Primary, pitch Lacto or a bottle from your last batch. After 24 hours (or to taste), pitch S-33 or another fairly clean or fruity Sacc yeast.

My primary was 45 days, but it didn't change much in primary after 3 weeks. Carb to at least 3.5 volumes.

The result is a beer that is sour enough, with smoke more than in the background but not overpowering.


__________________
Primary: Too many sours to mention.
Aging: Mead, Flanders Red, Belgian Dark.
Serving: Too many to mention. Dry Cider, East Coast IPA and Old Ale are my current standards.
BJCP ID: F0785, Certified Judge

 
Reply With Quote
Old 08-05-2013, 01:49 PM   #2
Sippin37
HBT_LIFETIMESUPPORTER.png
 
Sippin37's Avatar
Recipes 
 
Oct 2010
Chicago
Posts: 1,033
Liked 38 Times on 36 Posts


Congrats on the BOS! I need to give this recipe a try sometime, although I need to read up more on the process as I have never used Lacto before, or even attempted a sour. Cheers!


__________________
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright

 
Reply With Quote
Old 08-05-2013, 05:48 PM   #3
MichaelsBrewing
Recipes 
 
Dec 2010
Circleville, Ohio
Posts: 364
Liked 6 Times on 6 Posts


I agree! Congrats. I am eager to add this to the pipeline.


Cheers!
__________________
"I like em' sour!"

 
Reply With Quote
Old 08-11-2013, 12:12 PM   #4
Johnnyhitch1
Recipes 
 
Dec 2011
SiX-ThReE-OnE, NY
Posts: 2,131
Liked 245 Times on 205 Posts


Wow, never heard of a smoked berliner...now i want one!

Great recipe, getting thrown on the list.

CHeers!
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

 
Reply With Quote
Old 11-03-2013, 10:04 PM   #5
bestbuds
Recipes 
 
Oct 2013
Guelph, Ontario
Posts: 37
Liked 3 Times on 3 Posts


This sounds a lot like a smoked berliner weisse I had at Bellwoods in Toronto. Since that was quite good, I will be brewing this.

 
Reply With Quote
Old 11-04-2013, 04:08 AM   #6
geniz
Recipes 
 
Dec 2009
Georgia
Posts: 422
Liked 58 Times on 34 Posts


Is the wyermann smoked malt the beech smoked barley or the oak smoked wheat?
__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle

 
Reply With Quote
Old 11-05-2013, 12:10 PM   #7
mysteryshrimp
Recipes 
 
Dec 2012
Acworth, Georgia
Posts: 228
Liked 35 Times on 22 Posts


It's the beech smoked barley.
__________________
Primary: Too many sours to mention.
Aging: Mead, Flanders Red, Belgian Dark.
Serving: Too many to mention. Dry Cider, East Coast IPA and Old Ale are my current standards.
BJCP ID: F0785, Certified Judge

 
Reply With Quote
Old 11-06-2013, 02:08 AM   #8
Iansir
Recipes 
 
May 2011
Seattle, WA
Posts: 41
Liked 10 Times on 7 Posts


This sounds awesome, thanks for sharing. I brewed it today

mysteryshrimp Likes This 
Reply With Quote
Old 12-09-2013, 05:23 PM   #9
italarican
Recipes 
 
Mar 2012
, NC
Posts: 103
Liked 45 Times on 18 Posts


Thanks for the idea! I've had a few smoky-sour beers that I've loved. I'm planning to tweak this recipe this week using midnight wheat instead of flaked and dregs from Tart of Darkness for a light-bodied, dark n' smoky sour.
__________________
Primary: Gose de la Rosa
Secondary: Blackberry Basil Stout (Garden Grove)
Bottled: Sour stout (Gothic Castle), Flanders Red (MaeAsAnn), Consecration clone

 
Reply With Quote
Old 01-13-2014, 03:06 AM   #10
Bradthoc
Recipes 
 
Jan 2012
Las Vegas, NV
Posts: 66

Just brewed this up yesterday and pitched the yeast tonight. Used WLP011 and 0.5 lbs. of Simpsons Smoked Malt, and plan to bottle around 2/12 for drinking around first of March. Excited to see how this turns out.


__________________
Primary:
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner Weisse Boil Schedule ? redbone General Techniques 6 01-28-2014 07:56 PM
Berliner Weisse, boil time, and DMS Qhrumphf All Grain & Partial Mash Brewing 0 03-21-2012 09:07 PM
DMS issue in berliner weisse... boil before bottling? bovineblitz Lambic & Wild Brewing 12 03-03-2011 09:35 PM
Berliner Weisse jgardner6 Lambic & Wild Brewing 4 08-24-2010 09:56 PM
no-boil Berliner Weisse smizak General Techniques 8 06-25-2010 12:02 AM


Forum Jump