DeanRIowa
Well-Known Member
After some research, there appears to be many ways to create a Berliner Weiße. I am looking for critiques of the recipe and process that I have thought about using. Any hints would be great.
5 gallon batch
Ingredients:
Process:
Is my process going to work?
Does the beer acid level mellow after fermentation, as I do not want to overdo it?
Does this need to bottle age beyond carbonation, since the second boil probably killed the lacto?
Thanks,
Dean
5 gallon batch
Ingredients:
- 3.5 lbs German Pilsner Malt(Weyermen)
- 3.5 lbs German Wheat malt(Weyermen)
- 0.5 lbs rice hulls
- 0.5 oz Hallertauer Mittelfruh hops
- 2 - 4 oz dried hibiscus
- 1 pkt Lactobacillus, White Labs WLP677
- 1 pkt Safale US-05
Process:
- BIAB - Mash - 60 minutes?
- Boil 60 minutes, NO Hops
- Cool to 110
- Transfer to primary - no aeration
- Pitch WLP677 Lactobacillus Delbrueckii
- Add CO2 to fermentor & airlock
- Put heating pad around & seed warmer under primary
- Wait 2 - 3 days
- Check acid level as expected, ph test strips
- Bring to boil 60 minutes
- Add hops, 60 minutes
- Add Hibiscus, 10 minutes
- Cool to 70
- Transfer to primary - aerate
- Pitch ale yeast,dry US-05
- Ferment as normal ale at 62
- Bottle to 3 volumes - bottle should handle it
Is my process going to work?
Does the beer acid level mellow after fermentation, as I do not want to overdo it?
Does this need to bottle age beyond carbonation, since the second boil probably killed the lacto?
Thanks,
Dean