Difference between revisions of "Berliner Weissbier"

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Typical average alcohol by volume (abv) range: 2.0-5.0%
 
Typical average alcohol by volume (abv) range: 2.0-5.0%
  
==Tips==
+
==General Best Practices==
 
* Limit CO2 and do not aerate before pitching
 
* Limit CO2 and do not aerate before pitching
 
* Pitch Lactobacillus at 117F and hold > 90F for ~ 5 days
 
* Pitch Lactobacillus at 117F and hold > 90F for ~ 5 days

Revision as of 10:45, 26 November 2014

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%

General Best Practices

  • 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

  1. one
  2. two
  3. three

Sour Mash

  1. one
  2. two
  3. three