Berliner Weisse

[drtomc]

Hi All

I've got a smack pack of the WY Berliner Weisse culture (um, that would be 3191) slowly dying in the fridge. Normally I BIAB, but I can't see a window for that in the near future. I was thinking of doing a goobrau version.

I reckon there are two ways to go: start with a wheat kit and possibly add some DME and/or wheat DME; or start with something like the Cooper's Cerveza kit and add some wheat DME. In both cases, I'd expect to make the wort up to more than 22L (e.g. at least 25) to achieve both a reduction in OG and a reduction in IBUs.

The latter option, using the Cerveza, is attractive because I can get the IBUs into range, but it'll have a smaller proprotion of wheat.

Thoughts, opinions, flames?

T.

 

[joshuahardie]

Here are my thoughts.

BV is a really low alcohol beer, 2.5% is about the norm, and i have seen versions between 1.9% and 3.6% so even with all your ingredients and your dilution you still might have too many fermentables.

The hop input from a BV is really really low, IBU's are in the low single digits, I think any of the hopped extract kits will not dilute enough. Pretty sure people use aged hops in them too. Granted at this stage it is probably not an option, so we'll forget about that.

BV seems to be different to most other beers in they are only boiled for a short period of time 0-15 mins.

So knowing that how do you get your brew out.
You could do a no boil or 15 min boil BIAB. Would that meet your time constraints?
Otherwise I would grab an unhopped wheat kit (which is likely to be a blend of wheat / pils malt) and do a very short boil with some very low alpha noble hops.
I doubt you will need to add anything else to it, one can of goop at 23L will get you pretty close to 1030 if you want a larger volume, then like you mentioned, some wheat DME would be great if you can find it.

 

[drtomc]

Thanks. All good points.

If I were to mash, even with a short boil, I'd be looking at 2-3 hours.

I think I'll go with a couple of kilos of dry wheat malt, and I've got some noble hops in the fridge. I can do a 15 minute partial volume boil, then dilute into the fermenter. That way I'll be done in an hour.

cheers,
T.

 

[joshuahardie]

Seems like a good way to go.

Just as some food for thought. Considering that the ferment will at least take a month, and in the case of some of mine, 2-3 months and a couple of months for the champagne like bottle fermentation (assuming you are going in that direction). Maybe it is worth waiting a few weeks until you have the chance to do a regular mash, and make the beer to your exact liking.

would be a shame to come to the middle of summer open one, and decide you should not of compromised.

Good luck and Id love to see a pic of it in the glass when you are done.

cheers
Josh.

 

[drtomc]

Another option would be to get a fresh wort kit and dilute appropriately, though once again, IBUs are likely going to be the problem. G&G's wheat is 17L of OG 1.060 with 21 IBU. If diluted up to 30L for the sake of argument, that'd drop the OG to a more appropriate 1.034. However the IBUs would come out about 12. I'm not experienced with the style but that looks like too much. <sigh>

You're right about waiting, but the smack pack is getting on...

T.

 

[Tanga]

Get yourself down to Dan Murphy's and try one of these.

If you like it (my fav witbier of all time so you'd better *shakes fist*) then try:

Use your Cerveza kit for the barley malt and a kilo or more of wheat extract. The bitterness should be about right (pretty light on). I'm not sure at what point you'd add orange peel and crushed coriander seeds - at the end of the boil? Add them to a sugar syrup which you'll use when bulk priming (cool it first)? The second should give the most flavour I'd think.

From the flavour I'd say the Dark Elf isn't dry hopped, but I tasted a mate's wit which was and the mild grassy notes were pretty tasty.

 

[drtomc]

Yes, I've had it, and I have several bottles left of my most recent AG Wit. I'm not completely sure what it has to do with Berliner....

T.

 

[Tanga]

Doesn't it brew sour? Similar to a wit?

*googles*

Ah, totally different. I think my recipe'd work though - =). Let us know what you end up doing. I don't mind a sour beer and have just added Weisse to my list. Next time I'm down Dan's I'll grab one - recommendations?

 

[Kieren]

Don't know if you would find one at Dan's, they're pretty hard to come by. I have never seen any though I haven't really looked, it is something I have been meaning to try.

BJCP style guidelines suggest "Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse"

A quick search of some of the online beers shops I buy from didn't com up with anything either. Maybe someone else know of an example readily available in oz, maybe from an oz craftbrewer.

Failing that - just brew it yourself

 

[drtomc]

That's my theory.

I also bought some lactic acid from G&G and put 0.5ml in a 500ml glass of wit as a proof of concept.

It wasn't the best thing I've ever tasted, but it was interesting enough that I bought a smack pack of the Berliner yeast/lacto culture.

T.

 

[Kieren]

That's my theory.

I also bought some lactic acid from G&G and put 0.5ml in a 500ml glass of wit as a proof of concept.

It wasn't the best thing I've ever tasted, but it was interesting enough that I bought a smack pack of the Berliner yeast/lacto culture.

T.

Might have to add it to the "things to brew" list. Should get to it by 2013

 

[joshuahardie]

Don't know if you would find one at Dan's, they're pretty hard to come by. I have never seen any though I haven't really looked, it is something I have been meaning to try.

BJCP style guidelines suggest "Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse"

A quick search of some of the online beers shops I buy from didn't com up with anything either. Maybe someone else know of an example readily available in oz, maybe from an oz craftbrewer.

Failing that - just brew it yourself

From what I have read Berliner Kindl Weisse is abotu the standard for BV's. Pretty impossible to find in Australia, but some specialist places like slow beer might have it, or could source it.

The only Australian BV I know of is made by Redoak in Sydney. It is not too bad but my only other reference is my homebrewed examples

 

[drtomc]

So I brewed an extract version with 1.75Kg dry extract, to an OG of 1.032.

After a week, it seems to have stalled at 1.016. I presume the bugs will have a go at the complex sugars, and in any case, from reading around, I should expect to have it sit for several weeks in secondary anyway.

Do you think the high SG is because I used extract? Or do I have a stalled fermentation?

When I racked, the taste was mildly sweet with a clear but not too powerful tang.

T.

 

[Duff]

Have a read of this topic and the link in my post 5.

I still think of Les' berliner weisse. One of the best beers I have tried.

 

[joshuahardie]

my guess is that the extract has caused the high SG, cause they are made with the addition of a kilo of sugar in mind, to lower the gravity.

well you have come this far now, might as well just ferment it out, ans see what the result is...

keep us posted

 

[drtomc]

Took a SG reading yesterday: 1.003.

Nice soft sourness. A surprisingly yeasty flavour.

I think once it's cold and fizzy, it'll be great!

Will bottle shortly.

T.