Berliner Weisse [Todo]

Note:

Not really an experiment but don't want to make a whole new category for it.

http://hopwild.com/2010/04/01/recipe-berliner-weisse-au-naturale/

Style:

Ibu:

[4]

Abv:

Size:

6.0 gal

Recipe

4lb wheat malt
3.5lb pils
1 oz Amarillo (in Sacc Rest)
Durham Ale Yeast

Procedure

Mash Schedule
30 min Protein Rest 122.0 F
45 min Saccrification 152.0 F
10 min Mash Out 170.0 F

1. Add the hops during the saccrification rest. There is no boil for this recipe.
2. When you’ve collected all of the wort, cool to about 100ºF.
3. Run off 1/3 of wort into one fermenter and add your remaining grain. Seal this fermenter with an airlock, do not aerate. Stash this fermenter in a warm place. 90-100ºF is best. It will become quite foul in both appearance and odor. This is ok.
4. Continue chilling the remaining wort to pitching temperate (64ºF).
5. Run off 2/3 wort into a second fermenter. aerate and pitch this fermenter as normal.
6. After 7 days Rack the beer from both vessels into a secondary fermenter.
7. Allow the beer to sour for at least another 2-3 weeks – longer if you can. The gravity will drop a couple of more points and the sour character will develop further.
8. When the beer tastes sour enough to you, keg or bottle and aim for 3.5-4 volumes of carbonation. The high carbonation will also augment the tart character of the beer.

OG 1.033
FG 1.004

Data Points [ + ]