worlddivides
Well-Known Member
So, since my wife tends to really dislike a lot of sours (though it's the one overarching beer style where I can never tell whether she'll like something or not since sometimes she'll love an "accessible sour" and sometimes hate an "accessible sour" and sometimes love an over-the-top aged mouth-puckeringly sour beer that most people find unapproachable and sometimes hate it), I ended up deciding to add fruit to my Berliner Weisse since she seems much more likely to enjoy it that way. Originally I'd been planning on adding mango puree to secondary (in the same fermenter, of course) near the end of fermentation. I have a feeling that would give more fresh fruit character and would leave more mango flavor in the beer than putting the mango in primary. However, adding more fermentables in the secondary makes finding out the OG and FG more difficult since I'd have the OG without the mango, an FG where primary fermentation ended without mango, an FG/OG where primary fermentation ended with mango added, and then an FG with fermentation done, so it just seems like it'd be easier to add the mango puree 5 minutes or 1 minute before the end of the boil. Then again, just how important is it to know the exact ABV? I normally really want to know, but secondary might result in a better flavor. Also, just how different is the flavor of the mango when added at the end of the boil versus secondary? I've made beers with fruit in the boil and fruit in secondary, but they weren't the same beer or the same fruits so I could compare, so I really can't tell.
Here's the recipe:
Mango Berliner Weisse:
Water Chemistry Adjustments (added before mash):
Half a Campden tablet
2 grams calcium chloride (dihydrate)
4 grams gypsum (calcium sulfate)
2 grams canning salt (NaCl)
0.5 grams baking soda
4 grams lactic acid
Grain bill:
900 grams of Weyermann Pilsner Malt (50%)
900 grams of Weyermann Wheat Malt (50%)
Secondary:
500 grams of mango puree
(22% of total fermentables with Pilsner being 39% and Wheat Malt being 39%)
Mashed at: 65C for 1 hour
Other:
Servomyces - add last 10 minutes of boil
Whirlfloc - add last 5 minutes of boil
Hops:
10 grams of Hallertau Mittelfru (3.5% AA) for 60 minutes
Fermented with Lallemand WildBrew Philly Sour at 22-25C (71F-77F) for 2 weeks – Set controller to 75F?
Kegged, then carbonated to 2.7 CO2 levels.
Estimated results of:
SRM: 2.4
IBUs: 8
Original Gravity: 1.031
Final Gravity: 1.004
ABV: 3.57%
Here's the recipe:
Mango Berliner Weisse:
Water Chemistry Adjustments (added before mash):
Half a Campden tablet
2 grams calcium chloride (dihydrate)
4 grams gypsum (calcium sulfate)
2 grams canning salt (NaCl)
0.5 grams baking soda
4 grams lactic acid
Grain bill:
900 grams of Weyermann Pilsner Malt (50%)
900 grams of Weyermann Wheat Malt (50%)
Secondary:
500 grams of mango puree
(22% of total fermentables with Pilsner being 39% and Wheat Malt being 39%)
Mashed at: 65C for 1 hour
Other:
Servomyces - add last 10 minutes of boil
Whirlfloc - add last 5 minutes of boil
Hops:
10 grams of Hallertau Mittelfru (3.5% AA) for 60 minutes
Fermented with Lallemand WildBrew Philly Sour at 22-25C (71F-77F) for 2 weeks – Set controller to 75F?
Kegged, then carbonated to 2.7 CO2 levels.
Estimated results of:
SRM: 2.4
IBUs: 8
Original Gravity: 1.031
Final Gravity: 1.004
ABV: 3.57%