SeraW
she/her
Hey all. When I was browsing tbe recipes here and elsewhere for Berliner recipes, I noticed that, once you go through all of the variety of souring techniques, that often times the Sacch yeast used was something clean like US-05 (or something Brett, but I'm not crazy about those.) Nothing against that strain, but if we're in Wheat Ale territory anyways, why not a Hef strain of yeast?
To that end, here's my current brew. Comments appreciated.
Batch size: 3 gal (fermenter)
2# Wheat Malt
.75# German Pils
.25# Acid Malt
Decoction mash. Main mash was 110 for about 60 minutes (overshot target of 107), 152 for 60. Total decoction boil was 30 minutes, resulting in BG 1.040.
Kettle Sour with WLP 677 L. delbruecki for 2 days to desired tartness at 110F
10 minute boil with .5oz Tettnanger. OG 1.041
Pitched 500mL starter of WLP300 Hefeweizen yeast at 70F. (Starter made from pre-soured wort skimmed off the kettle.)
To that end, here's my current brew. Comments appreciated.
Batch size: 3 gal (fermenter)
2# Wheat Malt
.75# German Pils
.25# Acid Malt
Decoction mash. Main mash was 110 for about 60 minutes (overshot target of 107), 152 for 60. Total decoction boil was 30 minutes, resulting in BG 1.040.
Kettle Sour with WLP 677 L. delbruecki for 2 days to desired tartness at 110F
10 minute boil with .5oz Tettnanger. OG 1.041
Pitched 500mL starter of WLP300 Hefeweizen yeast at 70F. (Starter made from pre-soured wort skimmed off the kettle.)