smizak
Well-Known Member
Just brewed a Berliner Weisse using an interesting no-boil technique I read about. 4lbs of pilsener, 4lbs of wheat malt, 1oz of Hallertauer. I boiled the hops in the mash out water for 15 min. You just mash and then lauter into a kettle, then let the kettle cool on its own for a day or two. Rack to your fermenter and pitch the yeast. Age for 6 months.
The theory is that there are enough lacto spores on the grain husks that will survive the mash and provide the sourness without adding any cultures or lacto starters. Any of you guys brew something similar? Let you know in May how it turns out, if anyone cares.
The theory is that there are enough lacto spores on the grain husks that will survive the mash and provide the sourness without adding any cultures or lacto starters. Any of you guys brew something similar? Let you know in May how it turns out, if anyone cares.