Partly by reader request but mostly because it’s time: Berliner Weisse.
Tiny grain bill, no boil … this is easier than extract brewing! I should brew Berliner Weisse all the time.
Wort zu Deine Mutti
Target OG: 1.028
- 50% German Pils malt
- 50% Weyermann Pale Wheat malt
- dough in w/ Hallertau Mittelfrüh (whole, 5.7% aa) to approx. 5 IBU
- 134F for 60′
- 152F for 15′
- 170F for 10′
- Run off unboiled wort and chill to 68-70F
- O2 and pitch with Wyeast 3191 Berliner Weisse Blend
- Ferment at 70F to TG, then package in these sweet 0.5 L German swing-tops in their German delivery case for conditioning and aging.
Depending on the resource, there seems to be a fractured consensus on some of the finer points of the process (decoction or no decoction, no boil or a short boil, Brett or no Brett), but I think that, for this beer, arrival at the right destination validates the route: light and refreshing, wheaty but not hoppy, roundly lactic-sour, highly effervescent.
And my mom has to like it: Berliner Weisse is the only style of beer she’ll drink. Pressure’s on – be back in a couple months with tasting notes.