Local microbes rarely work all that well, and he wants a berliner weisse, so the only thing he needs on top of sach is lacto.How about starting with a good Gose/Hefe recipe then souring it up in secondary? Bonus points for using your own local microbes.
A good recipe is usually along the lines of 50/50 wheat to barley. Shoot for an OG around 1.030. It's really not the grain that this style is about though.
You need to decide how sour you want it. The only way to achieve my desired sourness is to pitch the lacto first(make a massive starter, way bigger than a yeast starter), wait a few days and then add your chosen yeast. But you may want it less sour.
What ions do you add back in? I'm looking for a water profile that would work nicely with this style.Next something you find when you play with a lot of bugs is they will take trace elements in your water that have never effected your beers and do weird things with them. I would highly recommend starting with RO water and adding some ions back to it.
Wouldn't pasteurization be counter-productive in this instance?Aother approach I have success with with all-grain Berliners is to pull a quart or two of the mash, let it sour mash for a day or two or three, then heat it to about 165-170 and hold it there for 15 minutes to pasteurize. I then sparge this with a bit of warm water and add it to the fermenting brew. It's relatively easy to control the amount of sourness using this technique.
Nope, the souring is all done in the mash, pasteurizing stops it, and the yeast do the rest.petree3 said:Wouldn't pasteurization be counter-productive in this instance?
Interesting techniques by the way...
Why do you add the Mango Good Belly?The recipe for a Berliner is literally the least important part of making a Berliner. It’s Pilsner and Wheat, 5 IBUs or less or no hops for that matter. Shoot for 3.2-3.8% ABV.
It’s the process that’s key
For kettle souring:
Normal Mash 150ish/Sparge
Some will boil for 5 minutes others no
Acidify with Lactic acid to 4.5 Ph
Pitch 1/2 carton of Mango Good Belly per 5/6 gallons keep between 90 and 100 for 16-20 hours. Fill the head space of your kettle or whatever with as much CO2 as possible and wrap in Saran Wrap. You should see 3.5 PH in that time period with lacto in Good Belly. Key is minimal O2 exposure. You can go lower. Fermentation will often raise the PH slightly. All depends on how tart you want it.
Pitch a larger than normal starter of 001/1056 or 1007 as these tend to deal with the low PH better.
A PH meter is kinda helpful
Interesting, I might give that a try. This is what you're referring to, correct?The Mango Good Belly is the lacto. It’s totally idiot proof. 1/2 carton all shaken up will get you a low PH in a very short period of time between 90 and 100... maybe slightly longer if you pitch warm and just let it cool if you can’t maintain a higher temp.
I'll give it a try. Thanks!There’s nothing wrong with the lacto from yeast labs, works great. The Good Belly is just easy to get and it’s relatively cheap and you get a bunch of lacto. The Mango has the least flavor impact of all the flavors, none from what I can tell.