homebrewandbeer.com

Hi all,

I've been having a look at the BJCP guidelines on this beer and it sounds yum - an ideal summer beer. I've been making weizens and they have been coming out very well - simple kit + extract + good yeast. The styles look very similar - the most obvious difference appears to be the reduced alcohol of the weisse and the extra tartness.
Has anyone got a suggestion for an extract or partial version of this?


Cheers,

Tim

Check the recipe section. Could be one there.

I did.

Ah. Tried google?

Try here, they include some partial mash recipes.
http://hbd.org/cgi-bin/recipator/recipes?group=48

Just to bump an old post...

I found this AG recipe for a Berliner Weisse:

http://www.ratebeer.com/Recipe.asp?RecipeID=110

I've done one partial brew already so I thought I'd have a shot at this one. A couple of things that I'm unsure about:
- the recipe simply calls for 'wheat malt' and 'pilsner malt'. Which brand of malt would be better for this?
- do you think that this recipe would be suitable for a BIAB?


Cheers,

Tim

They are definately different. I hear that they do get the extra tartness by adding lactic acid bacteria to the brew somewhere along the process.

No recipe, but some useful information

http://www.germanbeerinstitute.com/Berliner_Weisse.html

The recipe I linked to does the lactic thing by the addition of the raw grain to a portion of the wort and left to 'rot' for a few days. I'll give it a go for the novelty value and also because I love my wheat beers.... And this might be just the thing to convert the missus...

Cheers,

Tim

Timmy,

i found this recipe whilst perusing a recipe book i have....

It is an AG recipe, but it looks like it could easily be converted to extract...

Berliner Weisse
4 pounds german 2 row malt
3 pounds malted wheat
1/4 pound pale malt (souring)
1/2 ounce saaz (bittering)
1 packet bavarian wheat yeast
2 ounces yeast nutrient

Mash grains for 60-90 minutes, collect 6 gallons of wort, place 3 gallons in a brew pot and 3 gallons in a plastic bucket. Sour the wort in the plastic bucket using the 1/4 pound of crushed pale malt. get wort in brew pot to the boil and add 1/4 ounce of saaz and boil for an hour. Cool wort transfer to fermenter and pitch yeast.

After 2-3 days, the wort in the plastic bucket is soured. transfer to a brew pot (strain grains), and add 1/4 ounce of saaz when boiling. boil for an hour. Cool wort and combine with fermenting wort in the fermenter. Add yeast nutrients. ferment an additional 5 days. transfer to secondary and ferment an additional 5-7 days. Bottle....

* you'll need to add 50-100% more saaz depending on the aa% (i think they use saaz at 4% and the saaz this season is 2.5%).

* how to sour wort:
dissolve you malt in water, ir in this case, mash grains and draw off the ammount of wort you wish to sour. Place the wort in a clean sanitised bucket, and cool to 125-130F. Add 1/4 pound of crushed pale malt and stir well. Seal the lid, and set in a warm place. Let sit for 12-24 hours. The longer the wort will sit, the more sour it will become, so its up to you to determine the level of sourness. Hold your nose and remove the lid. There should be an overpowering smell of sour milk so be warned. skim off any mold that has formed on top and then transfer your wort to the brew pot, straining the grain and proceeding as usual.

* sorry about hte imperial measurements, but i thought it'd just dictate the recipe to you so i know its right and you guys can convert yourselves.

Looks like its not an overly bitter or strong beer... Looks like a nice summer thirst quencher

Cheers

James

Thanks James.

I was thinking that this might be just the thing to get me started in the AG world, but since I started the post I found out about the Wyeast VSS Berliner Weisse strain so I'll give this a go for starters ( )

I also found a similar recipe as a partial that I might end up trying if I get lazy....

Cheers,

Tim

I tasted a weisse in sydney last weekend. pretty close to hoe.