3 techinque Berliner Weisse

[FL_ABG_brewer77]

Hello,

I want to try using 3 different techniques to make a Berliner Weisse that I read about in Brewing Classic styles by Jamil and John Palmer, but I don't want to have to make 15 gals of beer as I won't drink that much of Berliner Weisse. I plan on making three 1 gal batches. The techniques I want to use are:

1# Using Lactic Acid
2# Using Lactobacillius
3# Adding a handful of malted barley to the mash or wort

***edit: I may even try a wild open fermentation so possibly doing four 1 gal batches instead of three****

my question is could I do one mash and then split the wort into 3 separate boils and fermentations? or is there any easier way to accomplish this.

also is there a dry Lactobacillius yeast avail on the market? figured this would be easier to pitch than part of a vial of White Labs or Wyeast.

thanks for any help -- Matt

 

[webersa4]

I can't comment on #1 but I have tried #2 and #3. I originally cultured my own with raw grain in a starter in a very warm attic and it turned out amazing. My second batch of berliner I tried the white labs lacto. I brewed that in late April and its still not very sour (still sitting in a carboy in the basement). I've since made another batch using grains in a starter heated in a crockpot. I just bottled it last week and its way more sour than the white labs batch and half the age.

 

[signpost]

There shouldn't be any reason you couldn't do a single mash.

Just do a regular mash and then run off your wort for your first two methods. Then add the handful of grain to the mash and let the rest of the wort that is left sour in until you are ready to run that off to boil (or not) and then into the fermenter.

When I did my sour mash Berliner (almost carbed and ready to really taste), I did it as the second beer of a parti-gyle. That's essentially what you would be doing.