Does this method for a sour wort Berliner Weisse w/ yogurt starter sound good?

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TandemTails

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I've got a hibiscus/passion fruit saison that's in its final stages of fermentation now. Once that's done and my temp controller is freed up I plan on doing a 2 gallon sour wort berliner weisse experiment.

I'll create a lacto starter with unpasteurized greek yogurt and then use an electric smoker to keep the wort at 120'F after pitching the starter.

Here's the method I've come up with based on research, forum posts and articles from other brewers.

Two gallon (7.5 liter) batch
OG: 1.035 FG: 1.006 ABV: 3.8%

Starter:

Grain Bill:
  • 1.5 lbs (680 g) American 2-row
  • 1 lbs (450 g) Malted Wheat
  • 4 oz (113 g) Malted Rye

Other Ingredients:
  • Yeast: US-05
  • 7g Cascade hops (home grown?)

Starter Instructions (ideas taken from here: http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html?m=1)
  • Create starter with DME/water amounts listed above.
  • Boil and dissolve DME into water and then cool to 110’F
  • Add yogurt
  • Attach airlock
  • Put in cooler with heater and thermometer hooked up to temp controller to keep around 110’F
  • Let ferment for ~36hrs until pH is in the 3.4-3.8 range

Mash Instructions (taken from here: http://beerandwinejournal.com/sour-wort-berliner/)
  • Heat 6 quarts of strike water to 160’F in kettle
  • Add BIAB to kettle and then stir in grains
  • Mash at 152’F for 60 minutes
  • Add 4 quarts of room temp water to bring mash temp to 120’F
  • Remove grain bag
  • Stir in lacto starter

Souring instructions:
  • Sanitize glass carboys, airlocks and stoppers
  • Completely fill two 1 gallon glass carboys with wort, leaving absolutely no headspace
  • Attach stopper/airlock
  • Put in electric smoker attached to temp controller set to 120’F for 3 days

Boiling / Fermenting instructions:
  • Pour soured wort from carboys into brew kettle
  • Boil for 15 minutes
  • Add hops at beginning of boil
  • Chill and add to fermenter
  • Pitch yeast
  • Ferment at 70’F for 10 days

Optional fruit additions:
Add 4.6 lbs apricots (in mesh bag) 48hrs after yeast pitch (at high krausen)
 

Schlenkerla

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I followed the "Milk The Funk" recipe for using yogurt. Pretty much what you sited. I pitched at 120 and let it drop to 100F.

I basically soured a starter and used that to sour a shortly boiled wort. Then put it in 5 gallon cooler to sour and then did a typical boil three days later.

However.....

I did a 120 boil to kill the funk. Paranoid probably not needed....I didn't like the smell as it boiled and kept adding water.

Pitched my hops at 15 minutes left in the boil then used S-05 to ferment the beer.
 

Schlenkerla

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I did another citrus sour last week with pilsner and did another 120 boil.

That's mainly since it had pilsner malt and I wanted no sign of DMS.
 
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TandemTails

TandemTails

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Your thread is what made me decide to go the yogurt route instead of unmilled grain. I hope yours turns out well! I'm going to get the starter going some time this week and will hopefully start souring the wort on Friday or Saturday.
 
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