Continuing my adventure into sour ales, I used the following recipe for a Berliner Weisse. Being totally new to the style I used the recipe from “Brewing Classic Styles” by Jamil Zainasheff and John Palmer.
Berliner Weisse is a light wheat beer, fermented clean but has an acidic sour bite. Sourness is contributed usually from lactobacillus bacteria activity that makes for a clean but sharp sourness.
The real neat part about this style is the use of a 15 minute boil! Yes 15 minutes! As an all-grain recipe that really shortened the brew day. I would only recommend doing trying this style as an all-grainer if you have good cooling capabilities. I was able to get my wort chilled to under 140F within 5-10 minutes using my immersion chiller and a prechiller set-up.
On to the recipe:
|Amount||Item||Type||% or IBU|
|4.20 lb||Pilsner (2 Row) Ger (2.0 SRM)||Grain||58.33 %|
|3.00 lb||Wheat Malt, Ger (2.0 SRM)||Grain||41.67 %|
|1.00 oz||Hallertauer [4.00 %] (15 min)||Hops||6.8 IBU|
|1.00 items||Whirlfloc Tablet (Boil 15.0 min)||Misc|
|1 Pkgs||European Ale (White Labs #WLP011)||Yeast-Ale|
|1 Pkgs||Lactobacillus Delbrueckii (Wyeast Labs #4335) [Add to Secondary]||Bacteria|
I have fermented the beer for two weeks at 65F in glass.
My OG was 1.035 with only 6-7IBUs.
I’ll transfer to a keg and let it condition in the mid 60s, sampling it until the sourness is where I want it to be.