Berliner Weisse
Fermented with a blend of Hefeweizen yeast and Lactobacillus, this German Wheat beer is refreshingly clean and tart. Its acidity will properly develop in the bottle or keg for 4 to 6 months, at which time your patience will be rewarded with a delightful mouth puckering crispness that compliments the soft maltiness of this brew.
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 3.3 lbs | CBW® Bavarian Wheat LME | Extract, LME | |
| 0.75 lb | Brewers Malt | Base | |
| 0.75 lb | Flaked Wheat | Flakes | |
| 0.5 oz | Hallertau Hops (5% AA) | Boil 60 minutes | |
| 1 vial | WLP630 Berliner Weiss Yeast Blend | ||
| 1 capsule | Servomyces Yeast Nutrient | Boil 10 minutes |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 45 minutes
- Add extract
- Bring to a boil
- Add bittering hops and flakes and bring to a rolling boil
- Add Servomyces as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation:
Fermentation Notes: Bottle condition: 4 to 6 months
Original Gravity: 1.031
Final Gravity: 1.007
Alcohol by Weight: 2.5%
Alcohol by Volume: 3.1%
IBU: 8
Color: 2.6 SRM
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