Difference between revisions of "Berliner Weissbier"
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===Basic Recipe=== | ===Basic Recipe=== | ||
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'''Steps''' | '''Steps''' | ||
Revision as of 08:35, 26 November 2014
Contents
Berliner Weissbier
Description
Berliner Weisse is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and lactobacillus culture. They have a rapidly vanishing head and a clear, pale golden straw-coloured appearance. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness and almost no hop bitterness.
Served in wide bulbous stemmed glasses, tourists in Berlin will often order on as a "Berliner Weisse mit Schuss: Himbeere" or "Berliner Weisse mit Schuss: Waldmeister". These are syrups that are added to make the sourness more palatable. Himbeere is raspberry (red) and Waldmeister is woodruff (green).
Typical average alcohol by volume (abv) range: 2.0-5.0%
Tips
- Limit CO2 and do not aerate before pitching
- Pitch Lactobacillus at 117F and hold > 90F for ~ 5 days
- Create Lacto starter 1-2 weeks in advance of brew day.
- Pitch Brettanomyces after cooling down after Lactobacillus fermentation phase
Methods and Recipes
Devin Bell's
This section maintained by Devin Bell only please.
Basic Recipe
- ingredient one
- ingredient two
- ingredient three
Steps
- one
- two
- three
Sour Mash
- one
- two
- three