Evan!
Well-Known Member
I just had a bottle from our shop the other day. You don't see it much anymore, but it's really a great style...and this guy over in Germany is painstakingly recreating classic forgotten styles. Really great stuff, like a hefe but with a touch of sourness that is extremely refreshing.
So I'm guessing that the sourness comes from acidulated malt. Here's what Weyermann's site recommends:
40% Weyermann Pilsner Malt
45% Weyermann Wheat Malt Pale
7 % Weyermann Carahell®
8 % Weyermann Acidulated Malt
But then...on Wyeast's site, they have Lactobacillus delbrueckii, which they say can be used in Berliner Weisse. So, do I need the lacto if I use acidulated?
Any input? I'd love to try this style.
So I'm guessing that the sourness comes from acidulated malt. Here's what Weyermann's site recommends:
40% Weyermann Pilsner Malt
45% Weyermann Wheat Malt Pale
7 % Weyermann Carahell®
8 % Weyermann Acidulated Malt
But then...on Wyeast's site, they have Lactobacillus delbrueckii, which they say can be used in Berliner Weisse. So, do I need the lacto if I use acidulated?
Any input? I'd love to try this style.