Pages: 1 2
berliner weiss recipe
Thanks, I wasn't sure if a protein rest would be a good idea or not.
Well, I brewed this one up on Saturday, and it's fermenting away now. There are definately some interesting odors comming from the primary. In fact, my wife is threatening to make me dump the batch if she picks up on the smells at all. I'm amazed that she hasn't already.
I'm looking foward to getting a taste of it once it's done.
Mortician607 wrote:
Well, I brewed this one up on Saturday, and it's fermenting away now. There are definately some interesting odors comming from the primary. In fact, my wife is threatening to make me dump the batch if she picks up on the smells at all. I'm amazed that she hasn't already.
I'm looking foward to getting a taste of it once it's done.
Fascinating.
Keep up posted as I plan to do this one myself in another month or so.
No problem, I'll keep you posted. Just to let you know, I added the lacto bacillius at the same time I pitched the yeast. I just thought that I'd try to maximize the sourness, and at the very least, I know what this type of infection smells like now.
And I came in a little high on the OG. I cut the pilsner malt down to 4 lbs to match up with my expected efficiency and the 1.032 that you said the recipie was calling for. I figgured it for a 5.5 gal batch, and screwed up when figguring out how much water I would need. So I ended up with 5 gal after the boil, and ended up with an OG of 1.034.
I racked this one into the secondary last night. I took a taste after I grabbed a gravity reading. It definately tastes better than it smelled while fermenting, but I didn't pick up on a lot of sourness/acidity. I'm wondering if giving it slightly longer stay in the sencondary will help with that? I did notice some, but it wasn't quite what I expected, but then it's not carbed yet either so that may help to bring it out. It should be a very nice, light refreshing beer once it's all said and done. I've got a couple of pics of it in the carboy after I finished racking it. I'm in the background, and yes that is a BKB T-shirt that I'm wearing.
Yea, That's the stuff. That's going to look fantastic when poured, almost white, like real lemonade, I bet that comes out great man, I got one more batch to do first, then i'm making this one. Make sure to save some for those hot days of summer.
bruguru wrote:
Yea, That's the stuff. That's going to look fantastic when poured, almost white, like real lemonade, I bet that comes out great man, I got one more batch to do first, then i'm making this one. Make sure to save some for those hot days of summer.
Well, I bottled it yesterday. Now I can taste the sourness. You're right bruguru, not carbed yet, but the sample that was left over after bottling did look a lot like lemonade and tasted a lot like it too. If I didn't know any better, I might have thought it was lemonade except for the light bready wheat beer character. It's good stuff.
I'll post pics of it in the glass once it's all carbed up. I'm kinda hoping that it'll be carbed by the weekend, but we'll see. We're having my daughter's 4th birthday party on Sat, and I'm also putting this into a competition. The entry window ends on the 23rd.
Ok, here are the pics of the beer in the glass:
On a side note, I put this into the 2009 Buzz Off. The Buzz Off is a MCAB qualifier. While it didn't get me into the MCAB, it still placed 3rd. Thanks for the recipie brewchez.
Damn, that looks good. You can get funky with it and put fruit syrups in it too.
Mortician607 wrote:
On a side note, I put this into the 2009 Buzz Off. The Buzz Off is a MCAB qualifier. While it didn't get me into the MCAB, it still placed 3rd. Thanks for the recipie brewchez.
Congrats on the placing! Good looking beer.
Very nice.
I just picked up some WLP677 at my LHBS.
I have a full sack of Pilsner malt, so I just need a little wheat malt and the souring will begin.
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|