Feedback on kettle soured Berliner Weiss process and recipe - 1st timer

[SpeedYellow]

I'm diving into sours with a Berliner Weisse, and I've come up with a plan but could use some feedback from our experienced sour folks. Here goes:

The Process:
- Mash at 153F, sparge, and drain wort to kettle.
- Heat to 200F; do not boil.
- Chill to 90F; dump in glass fermenter; pitch Lacto- Wyeast 5335 (1.0 L starter); purge with CO2; hold at 80-90F.
- After 2-3 days when pH = 3.4-3.6, dump into boil kettle; heat to 170F to kill lacto. I know this isn't needed, but I plan to keg it, and don't want lacto in my lines and taps.
- Chill to 64F; dump into fermenter; add German Ale yeast WY 1007.

The Recipe:
OG: 1.040 SG

Amt Name Type %/IBU
3.50 lb Wheat Malt, Pale (Weyermann) 45.5 %
2.50 lb Pilsner - Bohemian Floor Malted 32.5 %
1.00 lb Oak-Smoked Malt (by me) 13.0 %
0.50 lb Melanoiden Malt 6.5 %
0.20 lb Acid Malt 2.6 %
1.00 oz Tettnang [2.40 %] - Mash 60.0 min 1.9 IBUs
1 PKG Lactobacillus (Wyeast Labs #5335)
1 PKG German Ale (Wyeast Labs #1007)
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Total Grain Weight = 7.7 lbs
I'd really appreciate any feedback on the process and/or recipe.

 

[youreanimpulse]

Try keeping both pasteurization steps at 170 to avoid DMS (precursor is created at ~176). Purge the carboy well before siphoning wort in (less O2 pickup) and purge after. Also might not want the melanoiden as it could be too malty, and I question the smoked malt unless it's super subtle. Smoke I believe is out of style. Good luck!

 

[SpeedYellow]

Try keeping both pasteurization steps at 170 to avoid DMS (precursor is created at ~176). Purge the carboy well before siphoning wort in (less O2 pickup) and purge after. Also might not want the melanoiden as it could be too malty, and I question the smoked malt unless it's super subtle. Smoke I believe is out of style. Good luck!

Thanks - those are great comments. I'll definitely keep the pasteurization at 170F (and it saves time!). And I'll go with a more traditional recipe of 50-50 pils & wheat. I've found that simple grain bills often make boring beer, but this could be one of those exceptions. Maybe mashing high will help create some body.

 

[foltster]

Be sure to take a pre-sour OG and post-sour OG.

How are you going to measure pH?

 

[SpeedYellow]

Be sure to take a pre-sour OG and post-sour OG.

How are you going to measure pH?

Yes, I'll check gravities for sure. I'll be checking pH with my Hannah 98128 meter.

I'm also thinking of just souring in the brew kettle (at 100F) instead of fermenter, since it's so much easier. Definitely more O2 exposure, even with cling wrap on the surface, but the simplicity is too appealing.

 

[foltster]

I think with a pure Lactobacillus you can sour in the brew kettle with a low probability of any ill effects.

I would probably make a small Lactobacillus starter if you have time. You won't see much activity in the starter but it should get your wort sour quicker.