Difference between revisions of "Berliner Weissbier"
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# Adjust PH ~4.2 to limit growth ''Clostridium butyricum'' and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See [[Sour_Worting#How_to_Pre-Acidify|How to Pre-Acidify]] for instructions. | # Adjust PH ~4.2 to limit growth ''Clostridium butyricum'' and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See [[Sour_Worting#How_to_Pre-Acidify|How to Pre-Acidify]] for instructions. | ||
# Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required. | # Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required. | ||
| − | # After the souring phase, pitch WLP644 Trois (boiling to kill the ''Lactobacillus'' before adding the WLP644 Trois is optional; see [[Sour_Worting#Souring_in_the_Boil_Kettle|kettle souring]]). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached. | + | # After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the ''Lactobacillus'' before adding the WLP644 Trois is optional; see [[Sour_Worting#Souring_in_the_Boil_Kettle|kettle souring]]). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached. |
# Rack or transfer off as normal to bottles or a keg. | # Rack or transfer off as normal to bottles or a keg. | ||
Revision as of 20:43, 14 August 2016
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%
Contents
General Best Practices
- Don't sour mash. Its too risky for off flavors
- Limit CO2 and do not aerate before pitching
- Pitch Lactobacillus between 90F and 120F depending on your Lactobacillus strain or blend for ~ 1-4 days (for more details see the Wort Souring page).
- Create a 1 liter Lacto starter for each 5 gallons at least 2 days in advance of brew day.
- Pitch Brettanomyces after cooling down after Lactobacillus fermentation phase
External Articles/Resources
- Perspective on Brewing Berliner Weisse Style Beer, Jess Caudill of Wyeast Labs, NHC 2012 Presentation.
Milk the Funk Berliner Weissbier Recipe
Description
The Milk The Funk Berliner is an 8 gallon recipe for a semi tart, fruity, wheat beer. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system.
Stats
- 1.035 OG
- 1.004 FG
- 4.0 ABV
- 1 SRM
- Mash 60min @ 145°f
Fermentables
| Malt | Weight | % |
|---|---|---|
| Floor-Malted Bohemian Wheat (DE) | 3 lbs | 30 |
| Floor-Malted Bohemian Pilsner (DE) | 7 lbs | 70 |
| Extract Version * | Weight | % |
|---|---|---|
| Briess CBW® Bavarian Wheat Dried Malt Extract (or similar) | 3 lbs | 50 |
| Briess CBW® Pilsen Wheat Dried Malt Extract (or similar) | 3 lbs | 50 |
- * Note about the extract version: Devin Bell has also used 70% wheat DME to 30% pilsner DME and 100% wheat DME with good results. Briess CBW® Bavarian Wheat DME is 65% wheat and 35% barley.
Hops
No hops if possible. If hops have to be used for legal reasons (for commercial breweries, for example):
| Hop | Weight | Time | Use | Alpha Acids |
|---|---|---|---|---|
| Golding (UK) | 2 oz | 10 min | Mash | 8 AAU |
Yeast / Bacteria
| Name | Laboratory | Product ID | Attenuation |
|---|---|---|---|
| Lactobacillus Blend (brevis, delbrueckii, and plantarum) * | Omega Yeast Labs | OYL-605 | N/A |
| Brett Sacc Trois | White Labs | WLP644 | 87.5 |
- * If OYL-605 is not available, substitute it with a probiotic culture such as Goodbelly Mango or Swansons Plantarum. See Culturing From Probiotics [1].
Steps
- 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
- Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
- Sparge as normal.
- Bring the wort to a boil and then turn the heat off.
- Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.
- Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
- After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
- Rack or transfer off as normal to bottles or a keg.
See Also
Additional Articles on MTF Wiki
External Resources
- Berliner Weisse, a Local Style Close to Extinction, by Ron Pattinson.
- Berliner Weisse Test. Ingenuity Blog.
- Berliner Weisse - the Old-Time Kettle Souring Technique. Sour Brewster Blog by Gail Ann Williams (summary of Burghard Hagen Meyer Berliner Weisse talk at CBC 2012).
- "Old German Beer Styles," by Ron Pattinson (contains a few obscure sour styles).
- "Designing and Brewing a Berliner Weisse," by Cale Baker on Sour Beer Blog.
- MTF thread from Richard Preiss about culturing Brettanomyces from 8 vintage Berliner Weisse courtesy of Mike Marcus at Chorlton Brewing Company. Watch for updates.
- Professors Wackerbauer and Methner discussing the organisms in old bottles of Berliner Weisse, and also the acid and ester profiles. Summary: "In traditionally produced "Berliner Weißbier" the presence of the yeast species Brettanomyces bruxellensis is obligatory."