Forum for discussion of Berliner Weisse recipe that will be added to the rum barrel after removing the Saison. Target date mid-to-late June.
Barrel Fill 2021 2nd round: Berliner Weisse rum barrel
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Do we have a fill date set? I probably need to get brewing!
Just re-read the email… 6/27 tentatively.
FYI I’ve made several batches of Catharina Sour and used Omega’s Lacto Blend to kettle sour. It works great.
Pro Brett as well.
Yogurt kettle sour method?
Recipe set? Clock’s ticking
Can you provide more details on how you kettle sour?
I vote yes on adding brett.
I use Greek yogurt and keep the wort at around 110° with the kettle sealed until the pH drops. I have a Brewzilla so keeping the temperature steady is fairly simple.
Here is a simple recipe for a Berliner Weisse for the barrel.
Batch Size: 5.50 gal
Boil Size: 7.05 gal
Boil Time: 60 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.10 gal
Equipment: All Grain – Standard 5 Gal/19l Batch – Cooler
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Ingredients
Amt Name Type # %/IBU Volume
4 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1 57.1 % 0.31 gal
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 42.9 % 0.23 gal
0.25 oz Hallertauer [4.80 %] – Boil 30.0 min Hop 3 3.3 IBUs –
1.0 pkg Berliner Weisse Blend (White Labs #WLP630) [50.28 ml] Yeast 4 – –
If you prefer to mash or kettle sour, please feel free to swap a German wheat yeast after souring with lacto. I personally plan to kettle sour.
I propose adding some brett to the barrel when we fill it, hopefully getting mild brett character.
Please provide any comments you have about the recipe!
I’m not seeing any proposed changes to the recipe, so be when ready. Kettle souring can be challenging without temperature control, so I don’t think we should require it. Kettle sour if you want or use the Berliner blend. I think if we use different souring methods, it will work out fine when blended.
I’ll plan to add Brett to the barrel when we fill.