Tyler Hurst
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- Mar 30, 2018
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So I am using imperial yeast G02 Kaiser on my current Berliner Weisse recipe because my LHBS only carry’s Imperial. I always research yeast before use and I couldn’t find anything about anyone’s use of this yet in this website. So I am deciding to be the first and document my use of it. Here is my recipe and process thus far:
Berliner Weisse: 5 gallon (temps in F)
NO BOIL
Brewed in Brewers Edge Mash and Boil
4lbs German Pilsen
3lbs German wheat
Mashed in at 149 on 4 gallons of strike water at 155
(realized this is was too much strike water and removed 1.75 gallons to do a single decoction)
Total volume 6.125 gallons water total treated with Mad fermentationists Berliner Weisse water profile found here: https://www.themadfermentationist.com/2008/02/berliner-weiss.html?m=1
80 minutes at 149. 10 minutes at 169.
Recirculated every 10 minutes with .5 gallons. Added decoction heated to 168 at 0 minutes and fly sparged with rest of remaining water.
I also made a Lactobacillus starter using L. Plantarum 3 days prior resting at 105 using 5 blades brewing lacto start guide found here: https://www.fivebladesbrewing.com/lactobacillus-starter-guide/
I then added 2 teaspoons 88% lactic acid to bring PH down to 4.59 (photo)
Let temp free fall to 110 added lacto starter mixed and pulled 800 ml of wort to use (after adding lacto starter so the propagating G02 would get used to growing in a lacto/sour environment.
During kettle souring I found that L. Plantarum does not do well in temps above 95F and lowered temp to 87 (does best between 80 and 95). The wort soured in about 24 hours to desired 3.5 ph I wanted to leave it just high enough because I would be adding the starter with more lacto. I then raised temps to 189 (attempting 180) and added
.5 oz sorachi Ace hops
.5 oz Hellertau Middlefrau
Teaspoon yeast nutrient
(I did not add Whirlfloc as I wanted it to be cloudy as the style is normally)
And cooled with immersion chiller to 68 degrees.
I then transferred to a 5 gallon fermenter (pictured, where I forgot that my sterile syphon starter won’t function as a blow off tube because the pipe is in the bottom of the wort and now I have to run home after work and change to a blow off tube)
THEN pitched the starter of G02 aerated by shaking and put in my swamp cooler which is maintaining 55F on the outside and with fermentation should be max of 65F inside. Which is the approximate temp range for the style.
Any and all feedback welcome on my process and I will be updates the yeasts performance and temps.
Berliner Weisse: 5 gallon (temps in F)
NO BOIL
Brewed in Brewers Edge Mash and Boil
4lbs German Pilsen
3lbs German wheat
Mashed in at 149 on 4 gallons of strike water at 155
(realized this is was too much strike water and removed 1.75 gallons to do a single decoction)
Total volume 6.125 gallons water total treated with Mad fermentationists Berliner Weisse water profile found here: https://www.themadfermentationist.com/2008/02/berliner-weiss.html?m=1
80 minutes at 149. 10 minutes at 169.
Recirculated every 10 minutes with .5 gallons. Added decoction heated to 168 at 0 minutes and fly sparged with rest of remaining water.
I also made a Lactobacillus starter using L. Plantarum 3 days prior resting at 105 using 5 blades brewing lacto start guide found here: https://www.fivebladesbrewing.com/lactobacillus-starter-guide/
I then added 2 teaspoons 88% lactic acid to bring PH down to 4.59 (photo)
Let temp free fall to 110 added lacto starter mixed and pulled 800 ml of wort to use (after adding lacto starter so the propagating G02 would get used to growing in a lacto/sour environment.
During kettle souring I found that L. Plantarum does not do well in temps above 95F and lowered temp to 87 (does best between 80 and 95). The wort soured in about 24 hours to desired 3.5 ph I wanted to leave it just high enough because I would be adding the starter with more lacto. I then raised temps to 189 (attempting 180) and added
.5 oz sorachi Ace hops
.5 oz Hellertau Middlefrau
Teaspoon yeast nutrient
(I did not add Whirlfloc as I wanted it to be cloudy as the style is normally)
And cooled with immersion chiller to 68 degrees.
I then transferred to a 5 gallon fermenter (pictured, where I forgot that my sterile syphon starter won’t function as a blow off tube because the pipe is in the bottom of the wort and now I have to run home after work and change to a blow off tube)
THEN pitched the starter of G02 aerated by shaking and put in my swamp cooler which is maintaining 55F on the outside and with fermentation should be max of 65F inside. Which is the approximate temp range for the style.
Any and all feedback welcome on my process and I will be updates the yeasts performance and temps.
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