Spurhund Zunge

[flyangler18]

Recipe Type: All Grain
Yeast: 1338/5335 dual pitch (The key is using a yeast that is clean and attenuative but slightly malt forward and tart; complements the clean lactic sour of the bugs)
Yeast Starter: 1L for 1338
Batch Size (Gallons): 6
Original Gravity: 1.031
Final Gravity: 1.005
IBU: 4
Boiling Time (Minutes): 15
Color: 2.6 SRM
Primary Fermentation (# of Days & Temp): 30 days @ 68°
Secondary Fermentation (# of Days & Temp): 2 months @ 75°
Tasting Notes: Refreshing tart and crisp, a very underappreciated style


Berliner Weisse is an incredibly refreshing, cleanly sour ale that I've come to love since I had my first in Berlin in 2004. The degree of sourness can be augmented through the length of aging.

Fermentables (assuming 80% efficiency, adjust as necessary):

3 lbs 10 oz Pilsen malt
2 lbs 8 oz white wheat

Hops:
.75 oz Tettanger 4.5% AA @ 15 minutes. (Use a noble hop or similar - Mt. Hood, Sterling, etc.)

Yes, you read that correctly! This recipe is based on a 15 minute boil, resulting in a very slight 4 IBU; this could also conceivably be formulated as a no-boil recipe using FWH and a sour mash. I happen to prefer pitching a commercial L. delbrueckii culture. I pitch the yeast and Lactobacillus cultures at the same time, however some have reported a sharper sourness (if so desired) by pitching the Lactobacillus first, then the Saccharomyces 48 hours later.

[Evan!]

Do you make a starter for the sacch and/or the lacto?

[flyangler18]

Do you make a starter for the sacch and/or the lacto?

I did for the sacch, but not the lacto.

[MrMarbleHead]

It is amazing how such a simple recipe can turn out such a great style of beer. Thanks for posting this, I will be trying my hand at another BW soon.

Side Note: Have you ever done a sour batch just for blending purposes? I was thinking of trying that out too.

[zoebisch01]

I need to put this on my to-do list. I have sweet woodruff growing at the house :D

[blacklab]

My LHBS doesn't have either of those yeasts. Silly considering Wyeast is about an hour away.

[flyangler18]

My LHBS doesn't have either of those yeasts. Silly considering Wyeast is about an hour away.

I have to imagine they can order them for you!

[zoebisch01]

Raw wheat, right? See this right here is an awesome thing because it can be made in a very short time (the 'brewing' part).

[flyangler18]

Raw wheat, right? See this right here is an awesome thing because it can be made in a very short time (the 'brewing' part).

No, you want to use malted wheat. I agree about the short brew time; the souring is another thing entirely! :o

[zoebisch01]

No, you want to use malted wheat. I agree about the short brew time; the souring is another thing entirely! :o

Ahh, k. Starting one now. No boil, au naturale. Different recipe and FWH. Will report back in a few months.

[flyangler18]

The newest batch is lookin' fine. Ain't that purdy?

[Niedermier]

This has definitely moved to the top of my 'to brew' list. At what temperature did you mash?

[flyangler18]

This has definitely moved to the top of my 'to brew' list. At what temperature did you mash?

148-149°. I typically mash for 90 minutes at that low a temperature.

[Beezy]

How are you doing the fermentation on this one? Like what temps and how long before bottle? Might keep this one in mind for next winter to drink in the spring. Very curious. Never had this style before.

[RedBeard]

I was looking around for a good Berliner and checked here. I think my recipe is going to be very similar to this one.

[zombieparty]

I've done 4 batches of berliner weisse, and so far all have been great. I use 50/50 pils/malted wheat, 1 oz hops ~2.5%, 90 min protien rest around 128, 40 min at 144, 20 min 156, then mashout with the remaining water. No boil at all, chill, don't oxygenate, pitch yeast (german ale or european ale is what I've used, no starter) and the slurry from my lacto culture I started keeping last summer using wyeast lacto. I also have added brett to a couple batches. Gives it a lot more character and complexity.

It seems to take ~3 months to be where I want it, which is fairly sour. My first batch I bottled after one month, and it took another 3 in bottles before it was sour enough. Now I just leave it in the carboy until I'm happy with it, then bottle. I'd like to figure out how to turn it around in 4 weeks, but I'm not sure that its possible to get the level of complexity I want.

[RedBeard]

I've done 4 batches of berliner weisse, and so far all have been great. I use 50/50 pils/malted wheat, 1 oz hops ~2.5%, 90 min protien rest around 128, 40 min at 144, 20 min 156, then mashout with the remaining water. No boil at all, chill, don't oxygenate, pitch yeast (german ale or european ale is what I've used, no starter) and the slurry from my lacto culture I started keeping last summer using wyeast lacto. I also have added brett to a couple batches. Gives it a lot more character and complexity.

It seems to take ~3 months to be where I want it, which is fairly sour. My first batch I bottled after one month, and it took another 3 in bottles before it was sour enough. Now I just leave it in the carboy until I'm happy with it, then bottle. I'd like to figure out how to turn it around in 4 weeks, but I'm not sure that its possible to get the level of complexity I want.

Do you use a normal amount of priming sugar for those when you bottle?

[zombieparty]

Yes, I shoot for 3.5 vol of co2, and just make sure they are well chilled before opening, if you let it warm up before you open it, its going to foam over. My last batch I bottled at 1.006, so I'm not too concerned about exploding bottles. Hasn't happened yet anyway

And the high carb level in regular long necks I took from Kristen England's