Berliner Weissbier

Berliner Weissbier

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%

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 ~ 5-7 days (for more details see the Sour Worting 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

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)	7 lbs	50
Floor-Malted Bohemian Pilsner (DE)	3 lbs	50

Hops

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

Steps

1. 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.
2. Mash in at 145°f for 60 minutes; make sure to add the hops to the mash.
3. Sparge as normal.
4. Bring the wort to a boil and then turn the heat off.
5. 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.
6. After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
7. Rack or transfer off as normal to bottles or a keg.