I am planning for a berliner weissse and i could use some advice..I'm using michael dawsons recipe
2.5 lbs german pilsner
2.5lbs german wheat malt
1oz hallertau added to the mash
wy3191
According to the recipe there is only a 15 min boil and ithe procedure is pretty vague in the recipe
So from what i know you mash the grains like normal except add the hops to the mash, and collect the wort and let it sour, once its sour to your liking boil for 15 mins,chill and pitch..i never brewed one of these any advice would be great..this kind of beer kinda goes against everything i learned but it would be nice to have this on tap..what am i missing..the 15 min boil is strange considering there pilsner malt and how would 15 mins remove DMS and/or the precursors?
2.5 lbs german pilsner
2.5lbs german wheat malt
1oz hallertau added to the mash
wy3191
According to the recipe there is only a 15 min boil and ithe procedure is pretty vague in the recipe
So from what i know you mash the grains like normal except add the hops to the mash, and collect the wort and let it sour, once its sour to your liking boil for 15 mins,chill and pitch..i never brewed one of these any advice would be great..this kind of beer kinda goes against everything i learned but it would be nice to have this on tap..what am i missing..the 15 min boil is strange considering there pilsner malt and how would 15 mins remove DMS and/or the precursors?