Berliner Weisse (For Intermediate Homebrewers) Recipe

  1. Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159u0b0F. Remove from heat.
  2. Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149u0b0F
  3. Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.
  4. Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185u0b0F.
  5. After about 60 total minutes of mashing, mash-out by carefully pouring the 185u0b0F water into the mash, stirring to equalize temperature to about 170u0b0F.
  6. Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.
  7. DO NOT BOIL. Cool the wort to under 80u0b0F and transfer to a sanitized fermentation vessel.
  8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.
  9. Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75u0b0F.
  10. Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.
  11. Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough

malt, german wheat malt, rice hulls, hops, packages

Taken from www.seriouseats.com/recipes/2012/03/homebrewing-berliner-weisse-recipe-how-to-brew-sour-beer.html (may not work)

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