What do I need to change in my Berliner Weisse?

[Emerson Pereira]

I'm making a beer, a Berliner Weisse, but I wanted a tip, my friend rode with me, but I'm in doubt. I wanted to do something new and different, would it be that if we use a champagne yeast to give a scent that resembles a little green grape and the hops Azacca and sorachi, to bring the more citric and tropical part, would it be better?
I'm going to send you a recipe that my friend and I set up at BeerSmith. Give me a hint. I'm in the prototype stage so I'm willing to listen to all the reviews.

Berliner Weisse

• Emerson Pereira
• Jan 24, 2019

 

[Yeroc]

I recently brewed my first Berliner Weisse style beer and used the sites below as part of my research. Also there is a great Milk The Funk podcast episode about this style. I wouldn’t use champagne yeast myself but curious to hear the results if you do. Are you using lactobacillus and brettanomyces too?

Here are some sites to read if you haven’t already...

Milk The Funk
http://www.milkthefunk.com/wiki/Berliner_Weissbier

http://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/

 

[RPh_Guy]

I would not use a "champagne yeast" for fermentation because:
1. It generally does not ferment maltose (beer sugar) or maltotriose.
2. It typically produces competitive factor that will kill ale yeast, so the fermentation will not complete.

In my experience, wine yeast doesn't add significant grape flavor anyway (I use wine yeast for cider). It's the grapes in wine that add the grape flavor.
You can certainly add fruit, hops, or various beer yeast to achieve fruity flavors.

Hope this helps!