Sour Wort Berliner v2

All Grain Recipe

Submitted By: davyp (Shared)
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Brewer: Davy Pasternak, Shaun Stelley
Batch Size: 9.50 galStyle: Berliner Weiss (17A)
Boil Size: 11.16 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: Roughhouse Brewing
Bitterness: 6.7 IBUsBoil Time: 30 min
Est OG: 1.043 (10.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 30.0

Amount Name Type #
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
6 lbs White Wheat Malt (2.4 SRM) Grain 2
1.00 oz Hallertauer Hersbrucker [4.3%] - Boil 30 min Hops 3
1.00 Whirlfloc Tablet (Boil 15 min) Misc 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:


Sources: 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: 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. Measured 5.55 Ph on the mash at first and acidified it with 1 ml of lactic acid. Overshot the mash, rose to 156, then cooled down with ice to reach 150-149. Gravity measured at 90 min was 1.068 98F is the optimum temp for lacto. Hold wort at 98 until a Ph of 3.6 is reached. Wort was held at ~100F for 40.5 hours to reach a pH of 3.67. Shooting for ~3.6 since it is expected that the sacc yeast will continue to drop the pH. Wort only tasted slightly tart but this is most likely because it is still very sweet. Added a twice stepped up 1.7L starter (~500billion cells total) a day and a half after boil. Stepped up fermentation temp from 66F to 72.6F after 9 days and fermentation began to slow. This was intended to help the yeast better attenuate. Took a gravity reading at day 14 and it was at 1.010 in one carboy and 1.012 in the other. Took the beer out of the fridge for the night and roused the yeast. Left at 75F. Took a gravity reading at day 21 and it was at 1.009 in both carboys. Next time: - Build up a huge amount of lacto (think about stepping up a 1.7L starter) and let grow for a week. - Let sour until the pH reads 3.3 - Make a higher gravity wort (1.45-1.50). The lacto eats more sugars than we realized. - Experiment with a different yeast in a 1 gal jug. - Pitch a huge amout of Cali yeast. Step up a 1.7L starter twice over 7 days. - Use yeast nutrient. - Aerate with oxygen.

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