Hoppy Berliner Weiss

Here’s a shot of my latest offering… a “hoppy” Berliner Weiss. Though not hoppy by most standards, this is definitely out of style. This beer was only dry-hopped, as to not limit the lactobacillus souring. Probably too hoppy and not tart enough for the BJCP, but it’s just fine by me! Here are my initial impressions of the beer…

First Tasting Notes:

1/12/2017 – Golden straw color, thick head dissipating quickly, subtle lactic tartness and bready aroma. Crisp and clean flavor with light lactic tartness and some light grassy bitterness.

Not sure about this description…. let me know and I will gladly let you come by to perform your own personal evaluation. We aren’t in the typical mid-summer BW season, but I think you will find this quite refreshing and easy to drink!

5 gallons… come get it before it’s gone!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
18.9 L 30 min 4.7 IBUs 2.6 SRM 1.036 1.011 3.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Berliner Weisse 23 A 1.028 - 1.032 1.003 - 1.006 3 - 8 2 - 3 2.6 - 4.4 2.8 - 3.8 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.814 kg 57.14
Wheat, Flaked 1.361 kg 42.86

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 14.2 g 15 min Boil Pellet 5
Liberty 28.3 g 10 days Dry Hop Pellet 4.3

Miscs

Name Amount Time Use Type
Lactic Acid 1.00 tsp 60 min Mash Water Agent
Clarity Ferm 1.00 Items 10 days Secondary Fining

Yeast

Name Lab Attenuation Temperature
German Ale/Kolsch (WLP029) White Labs 75% 18.33°C - 20.56°C
Lactobacillus Bacteria (WLP677) White Labs 70% 18.33°C - 22.22°C

Mash

Step Temperature Time
Mash In 68.89°C 45 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

Notes

Co-Pitch Lacto and Sacc at primary fermentation
http://www.bear-flavored.com/2013/08/which-method-of-brewing-berliner-weisse.html
http://www.milkthefunk.com/wiki/Berliner_Weissbier

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