After posting about his process in the Berliner Weisse thread, reader Scott (sschemy) was kind enough to send me some samples to try – here they be, on camera.
And here are his comments excerpted from the above thread:
A buddy and I just “brewed” a Berliner-esque beer for a wort transformation challenge from a local brewery. The brewery provided 5 gallons of wort. The base wort was a wheat beer (don’t have the recipe in front of me) around an og of 1.050. We took that wort and split into two batches, we then mashed a 50/50 pilsner/wheat to dilute the original wort down to a gravity of 1.032. No boil, and pitched the Wyeast 3191 in one carboy, and a blend of NE wild yeast with sour dregs from various commercial brews (really have no idea, except there was some dregs from Trinity). We tasted and kegged these this weekend. The brew with the straight berliner yeast is a cleaner tartness, mildly sour now, but very refreshing. The NE wild/dregs beer is slightly funkier, a little less clean, but slightly more sour. This one had a really nice pellicle on it. Currently sitting under 30 psi, and will sample tomorrow. The contest calls for 6 bottles to be submitted. We have very high hopes with this one. Will let you know how it all turns out.
I really wanted a half-liter of Hefeweizen the other night … but it’s not quite carbed. Here’s the recipe from the aforementioned brew day followed by some preliminary, unofficial tasting notes: Continue reading →
Dig this: Doppelbock brew day on December 21, the end of this age of the earth by the Mayan’s long count calendar, the shortest day of the year, the winter solstice, the day when perhaps the northern soul most needs a bock. Brewed too late, or right on time? Continue reading →