All-Grain vs Extract Berliner Weisse

[cuse88]

Planning on brewing a Berliner Weisse for summer and started look through recipes and have seen a split on all-grain vs extract. I know some people swear by extract for Lambics, not sure if the same would apply here.

Has anyone brewed one of each and compared? Is there any noticeable benefit?

I am thinking of going the simple route and going 100% Wheat DME or 60% Wheat DME and 40% Pilsen. Planning on using White Labs Berliner Weisse Blend.

 

[mitchard]

How long of a boil are you planning on using? My only concern is that the extra may darken it a bit more than you want visually for a Berliner if the extract is present for the duration of a long boil. Other than that, extract should work fine. Here is a recipe that looks pretty good, though I might even drop the IBUs a bit. The lower the better when it comes to lacto. You aren't looking for hop flavor in a Berliner, so going very low is fine. Maybe shoot for 1 or 2? 3 to 8 fits within the BJCP style guidelines though.

https://www.homebrewtalk.com/showthread.php?t=268935

I haven't done en extract Berliner before, but I don't see any issues with it. I have done several all-grain Berliners though, and they have been turning out great.

 

[cuse88]

Just planning on a 15 minute boil so that shouldn't be an issue.

 

[mitchard]

I think you're golden then. Other than the ease of using extract and a quicker brew day, I don't see any real benefit to using it over all grain. I hear the argument for using extract in place of doing turbid mashes when it comes to Lambic styled beers due to the dextrins in the extract being beneficial, but I wouldn't be super concerned about it with a Berliner.

 

[Calder]

Extract works just fine. the wheat extract is only 60% wheat, so just stick with the wheat extract.

15 minutes seems long - will not hurt. I just bring it to a boil to sanitize everything, and then cool.

I would question the use of the 'Yeast blend'. If the yeast starts off quick, it may take a long time to sour, if it ever does. I would recommend souring first (takes about a week) and then adding yeast. That way you can be drinking it within 6 weeks (even with bottling).

I'd go zero hops . Lacto doesn't like hops. I like to dry hop mu Berliners, but that is all the hops they get.

 

[cuse88]

If I forgo the blend, is it reasonable using other methods of souring to have this to bottle in 4-5 months?

 

[Agate]

If you pitch a pure lacto culture, followed by yeast when it hits the proper pH, you should be able to bottle in 2-3 weeks. For a commercially available blend, omega OYL-605 is pretty awesome. But definitely skip the hops until pH drops.