Smoked Berliner Weisse - No Boil - BOS

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mysteryshrimp

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Acworth
Recipe Type
All Grain
Yeast
S-33
Yeast Starter
Dry
Additional Yeast or Yeast Starter
Lacto
Batch Size (Gallons)
5
Original Gravity
1.032
Final Gravity
1.004
Boiling Time (Minutes)
1
IBU
6
Color
2.5
Primary Fermentation (# of Days & Temp)
45 @ 75
Additional Fermentation
Lacto alone @ 85 for the first 24h.
Tasting Notes
Smoke flavor more than background, but not overpowering. Sour enough.
I just heard that this was awarded BOS at Crystal Coast Brew-Off.

5 gallon batch @ 75%
3 lbs Flaked wheat
2 lbs Pilsner malt
1 lbs Weyerman Smoked malt
.5 oz Hallertau (Mash hopping)
1 packet S-33 or similar yeast
1 vial Lacto or bottle from your last batch



Sanitize your mash tun and your brewpot. Mash with hops @ 155 for 90 minutes. Sparge @ 170.

Do not boil. Chill to 85 degrees. Put in Primary, pitch Lacto or a bottle from your last batch. After 24 hours (or to taste), pitch S-33 or another fairly clean or fruity Sacc yeast.

My primary was 45 days, but it didn't change much in primary after 3 weeks. Carb to at least 3.5 volumes.

The result is a beer that is sour enough, with smoke more than in the background but not overpowering.
 

Sippin37

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Congrats on the BOS! I need to give this recipe a try sometime, although I need to read up more on the process as I have never used Lacto before, or even attempted a sour. Cheers!
 

Johnnyhitch1

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Wow, never heard of a smoked berliner...now i want one!

Great recipe, getting thrown on the list.

CHeers!
 

bestbuds

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This sounds a lot like a smoked berliner weisse I had at Bellwoods in Toronto. Since that was quite good, I will be brewing this.
 

geniz

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Is the wyermann smoked malt the beech smoked barley or the oak smoked wheat?
 

italarican

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Thanks for the idea! I've had a few smoky-sour beers that I've loved. I'm planning to tweak this recipe this week using midnight wheat instead of flaked and dregs from Tart of Darkness for a light-bodied, dark n' smoky sour.
 

Bradthoc

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Just brewed this up yesterday and pitched the yeast tonight. Used WLP011 and 0.5 lbs. of Simpsons Smoked Malt, and plan to bottle around 2/12 for drinking around first of March. Excited to see how this turns out.
 

nimboden

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Just brewed today. Excited to see how this turns out. Didn't have enough flaked wheat so used 1lbs flaked rye.
 

robmartin113

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I know flaked wheat and white wheat are different but I have a TON of white wheat laying around. Think it would still turn out alright if I substitute for one another?
 

Bradthoc

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Brewed this up using just a .5lb of Simpsons smoked malt and WLP011/Wyeast 5335lacto. Came out with much more smoke than I anticipated. Halved it because I was brewing this up for my daughter's birthday party; something the adults could enjoy. While everyone enjoyed it, the smoke was a bit too prominent, and kept everyone at two beers. I enjoy a smoked beer, but I'd almost consider doing just .25lb next time of the smoked malt. Just my preference though, with this style. Thanks for the recipe! It was definitely a hit, and look forward to drinking through the final 20, or so bottles to see how they hold up.


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RussPDX

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@bradthoc I think that you will find that the type and age of your smoke malt will have a big effect on the qty needed. You might have to play it by ear depending on the main Nd what you are trying to get out of it.

I am curious. Did you find that the smoke faded at all in those last 20 bottles?


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OP
M

mysteryshrimp

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Never had Simpson's Smoked Malt, but I know that the Briess is way more smokey than Weyermann.

I can tell you that the smoke faded slightly over the year or so that I kept some bottles of this.
 

Bradthoc

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I am curious. Did you find that the smoke faded at all in those last 20 bottles?

No. I was kinda hoping it would, but it didn't. All gone now though, except for one I'll try at a year old.


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biertourist

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The only Simpson's smoked malt I know is peat smoked which is INSANELY potent stuff.

What makes a "smoked Berliner weiss" different from a Gratzer / Grodziskie or even a Lichtenhainer?


Gratzer/ Grodiziskie uses oak smoke, so that may be a difference. I've only managed to find one German Lichtenhainer and it's a modern recreation but it was only mildly sour and only mildly smoky -more of a rauch malt smoke than an oak smoke. -It was actually an incredibly easy drinking summer beer -lightly tart and lightly smokey -I could easily drink a few liters of it and I'd never say that about really any other lactic soured or smoked beer.

If the Lichtenhainer I tried was an actual reflection of the style then it's just a beer that's held in perfect balance -the acidity brightens the smoke and the smoke makes the beer more substantial -it fills out the "middle section", if you will -kind of like how Munich malt fills in the middle section in a pure basemalt beer but obviously the smoke allows you to keep the finishing gravity very low. ---I struggle with words to describe it and this as close as I can get.

There may well be room for a properly lactic sour beer like a Berliner that contains the mild rauch malt smoke that wouldn't techically be a Gratzer or a Lichtenhainer and may well best be called a "smoked Berliner" but these styles rapidly get very close together.


Adam
 

tellyho

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Brewed this with the original grain bill, and am finding it not excessively smokey. Used acidulated malt in carboy instead of pure lacto culture and happy with sourness.
 

tellyho

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Though I have to say, my wife described it as drinking an ashtray. But, then again, she doesn't like beer to begin with.
 

tellyho

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Forgot to mention that I pitched s33 and acidulated grain concurrently instead of
lacto first. Turned out fine, but maybe not as tart as it would have otherwise.
 

tellyho

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I will say that, by the end of my stash of this, it was very tart. I considered it mostly undrinkable at that point and took to mixing it with more raspberry syrup or adulterating it even further.
 
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