Sour Wort Berliner

All Grain Recipe

Submitted By: davyp (Shared)
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Brewer: Davy Pasternak
Batch Size: 11.00 galStyle: Berliner Weiss (17A)
Boil Size: 12.47 galStyle Guide: BJCP 2008
Color: 2.6 SRMEquipment: Strong Arm Brewing
Bitterness: 3.8 IBUsBoil Time: 15 min
Est OG: 1.031 (7.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.005 SG (1.4° P)Fermentation: Ale, Single Stage
ABV: 3.4%Taste Rating: 30.0

Amount Name Type #
7 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
5 lbs White Wheat Malt (2.4 SRM) Grain 2
1.00 Whirlfloc Tablet (Boil 15 min) Misc 3
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 4
1.0 pkgs California Ale (White Labs #WLP001) Yeast 5
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 6
1.0 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 7

Taste Notes

Aroma: Appearance: Flavor: Mouthfeel: Overall Impression:


Too many sources to note. I used a lot of different references to come up with this one. Mad Ferm and Jamil were great sources. Decided to use a very clean ale strain - Chico (clarity is not a major issue with this one so I don't need a great floc yeast. Brewing with Shaun and splitting the batch. Leaving the batch un-fruited. For future Berliners, think about adding brett (maybe in place of the sacc yeast), reducing the boil time or removing it (with a 185F rest). Made a 1L starter for the lacto using standard ratio (100g DME per L), cooled to 100, pitched the lacto, and put on the stir plate in the bathroom (closed the AC vent with lights on to keep in hot). Starter bubbled over after a day. Kept it on the stirplate for a total of four days. 98F is the optimum temp for lacto. Hold wort at 98 until a Ph of 3.5 is reached.

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