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Old 01-02-2009, 03:34 AM   #1
flyangler18
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Default All-Grain - Spurhund Zunge

Recipe Type: All Grain    Yeast: 3338/5335 dual pitch    Yeast Starter: 1L for 3338    Batch Size (Gallons): 6    Original Gravity: 1.031    Final Gravity: 1.005    IBU: 4    Boiling Time (Minutes): 15    Color: 2.6 SRM    Primary Fermentation (# of Days & Temp): 30 days @ 68°    Secondary Fermentation (# of Days & Temp): 2 months @ 75°    Tasting Notes: Refreshing tart and crisp, a very underappreciated style   
Spurhund Zunge
17-A Berliner Weisse
Author: Jason Konopinski
Date: 2/3/09



Size: 5.0 gal
Efficiency: 80%
Attenuation: 80.0%
Calories: 94.15 kcal per 12.0 fl oz

Original Gravity: 1.029 (1.028 - 1.032)
|===========#====================|
Terminal Gravity: 1.006 (1.003 - 1.006)
|======================#=========|
Color: 2.36 (2.0 - 3.0)
|=============#==================|
Alcohol: 3.01% (2.8% - 3.8%)
|===========#====================|
Bitterness: 6.1 (3.0 - 8.0)
|=================#==============|

Ingredients:
3 lb Pilsner Malt
2 lb Cargill White Wheat
.75 oz Tettnanger (4.5%) - added during boil, boiled 15 min
1 ea WYeast 5335 Lactobacillus Delbrueckii
1 ea WYeast 1338 European Ale

Schedule:
00:03:00 Dough In - Liquor: 1.56 gal; Strike: 159.98 °F; Target: 148 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 146.0 °F
01:53:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 145 °F, 0.0 min; Sparge #2: 2.63 gal sparge @ 175 °F, 10.0 min; Sparge #2: 2.63 gal sparge @ 175 °F, 10.0 min; Total Runoff: 6.39 gal

Results generated by BeerTools Pro 1.5.2Berliner Weisse is an incredibly refreshing, cleanly sour ale that I've come to love since I had my first in Berlin in 2004. The degree of sourness can be augmented through the length of aging.


Yes, you read that correctly! This recipe is based on a 15 minute boil, resulting in a very slight 4 IBU; this could also conceivably be formulated as a no-boil recipe using FWH and a sour mash. I happen to prefer pitching a commercial L. delbrueckii culture. I pitch the yeast and Lactobacillus cultures at the same time, however some have reported a sharper sourness (if so desired) by pitching the Lactobacillus first, then the Saccharomyces 48 hours later.



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Old 01-03-2009, 01:36 AM   #2
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EDIT for TYPO: The correct strain number is 1338 (European Ale) not 3338 as written.


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Old 01-09-2009, 09:35 PM   #3
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Bulk-aging in secondary with a beautiful pellicle.


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Old 01-09-2009, 09:39 PM   #4
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Thanks for this. I've been thinking about looking around for a Berliner Weisse after having one from a local brewery here in socal, good stuff.

Do you have a sense for time now in terms of sourness vs. legnth of aging?
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Old 01-09-2009, 09:44 PM   #5
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Quote:
Originally Posted by gwood View Post
Do you have a sense for time now in terms of sourness vs. legnth of aging?
This most recent batch has been bulk-aging for just shy of two months now and it's quite sour now- although I prefer mine to be a bit tarter. I'd start at two months, and taste periodically to see how it is progressing. I've heard some have aged 6+ months. I would think 3-4 months is peak, based on my own personal tastes.
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Old 03-01-2009, 07:15 PM   #6
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Do you have an extract version of this recipe?
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Old 03-05-2009, 08:42 PM   #7
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Quote:
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Do you have an extract version of this recipe?
I'd use enough Wheat DME or LME to get you to your target OG. What's your boil size?
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Old 03-06-2009, 08:00 PM   #8
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I'm trying for a 1-2 gal batch since I'm not sure if I'll like it

I have a 2 gal stock pot for the boil.
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Old 03-06-2009, 09:07 PM   #9
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Jason,

It appears as if Wyeast may have changed their numbering patterns a bit (this was confirmed by the HBS that I use). They weren't familiar with 4335, but pointed me to 5335.

Beersmith has 4335 listed as well. From the description in the above link, I believe that the correct product number for this strain is 5335.

I typically don't brew other people's recipes, but at a 15 minute boil I'm probably going to toss this into my next brew day. It's a style that I've always wanted to try, but I've never been able to find even a commercial example.
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Old 03-06-2009, 09:19 PM   #10
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Thanks for the heads up, Kyle! I edited the OP to include the new numbering designation. Looks like BTP was using the older one.

You'll enjoy it, I suspect. I mean, sure, it's not dripping with hops but it'll keep you interested!


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