Used the NO-BOIL method where one does a 170 mash-out via a decoction and then runs-off into a pot for cooling then into the fermenter of your choice.
Since I have never had a Berliner Weisse I did a small batch, who wants to bet I love it and will run out this Spring before the new one is ready?
Its one that needs to be bottle conditioned as it is best at 4 volumes of CO2
Used the whey from a plain yogurt for the Lacto starter (500 ml on a stir plate at 90+ degrees) smelled sour when it was done.
1007 German Ale yeast as the sugar eater with the Lacto to sour.
I pitched the Lacto into the wort at 90 degrees and the 1007 when it hit 63 degrees (F)
Mainly to give the Lacto a head start.
Heres the recipe for those interested.
BTW it is MASH hopped.
Mighty Weisse
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
17-C Wheat Beer, Berliner Weisse
Min OG: 1.026 Max OG: 1.036
Min IBU: 3 Max IBU: 8
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 3.50 Wort Size (Gal): 3.50
Total Grain (Lbs): 4.00
Anticipated OG: 1.034 Plato: 8.58
Anticipated SRM: 1.5
Anticipated IBU: 0.0
Brewhouse Efficiency: 88 %
Wort Boil Time: 0 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 3.50 Gal
Pre-Boil Gravity: 1.034 SG 8.58 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Mash Hoppings: -30 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 2.00 lbs. Wheat France 1.030 0
50.0 2.00 lbs. Pilsen (2 Row) France 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Vanguard Whole 5.70 0.0 Mash H
Yeast
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WYeast 1007 German Ale
Mash Schedule
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Mash Name: Berliner Weisse
Total Grain Lbs: 4.00
Total Water Qts: 4.00 - Before Additional Infusions
Total Water Gal: 1.00 - Before Additional Infusions
Tun Thermal Mass: 0.25
Grain Temp: 50.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
1 10 120 135 135 Infuse 159 4.00 1.00
2 5 60 135 149 Infuse 210 0.00 1.00
3 5 10 148 170 Decoc 212 0.00 0.65 (Decoc Thickness)
Total Water Qts: 4.00 - After Additional Infusions
Total Water Gal: 1.00 - After Additional Infusions
Total Mash Volume Gal: 1.32 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.