GatorBeer
Well-Known Member
I'm looking for some feedback or critique of a berliner weisse recipe I've designed. I've done a bit of research and it seems like everyone has a different opinion on how to sour.
For a 3 gallon batch, I'm going to first mash as normal with:
2 lb pilsner malt
1.75 lb wheat malt
After mashing for an hour, I'm going to sparge, let it cool to ~110F, transfer it to a bucket, throw a handfull of grain in, close it up and try my best to keep it as close to 110F as possible.
After a few days, depending on how funky it gets i'm going to do a 15 minute boil, add 0.25oz hallertau hops and ferment it with a kolsch yeast. (If i pitch a full vial in a 3 gallon batch, will it matter?)
BeerSmith is giving me a 3.1% alcohol and 3.1 SRM.
Does this sound like it'll work or does anyone have an alternative method?
For a 3 gallon batch, I'm going to first mash as normal with:
2 lb pilsner malt
1.75 lb wheat malt
After mashing for an hour, I'm going to sparge, let it cool to ~110F, transfer it to a bucket, throw a handfull of grain in, close it up and try my best to keep it as close to 110F as possible.
After a few days, depending on how funky it gets i'm going to do a 15 minute boil, add 0.25oz hallertau hops and ferment it with a kolsch yeast. (If i pitch a full vial in a 3 gallon batch, will it matter?)
BeerSmith is giving me a 3.1% alcohol and 3.1 SRM.
Does this sound like it'll work or does anyone have an alternative method?