The 1700’s recipe
- Color : Pale blonde
- Alcohol : 4% proof
- Quantity : 19L
- Bitterness : Very low
- Acidity : Medium
- Difficulty : Easy
- Brewing time : 5h
- Cost : Cheap
Ingredients
- 2.3kg of Malt Pilsen
- 1.1kg of Malt de blé clair
- 20g Hallertau blanc hops
- 40g organic lemon zest (optional)
- 2 Wild Brew Philly Sour yeast packets from Lallemand.
- Total water volume : 30L (Preferably Sulfate = Chloride : 1:1)
This recipe is highly customizable, so feel free to add fruit or a secondary fermentation dry hop.
Brew our Berliner Weisse recipe step by step
Step 1
Heat 17 liters of water to 72°C and pour in the crushed grains.
Stir well to avoid lumps, and bring the temperature down to 67°C.
Hold for one hour.
At the same time, heat 13 liters of rinse water to 77°C.
Step 2
Once the hour of saccharification is over, move on to filtration and rinsing.
Step 3
Then heat your wort to boiling for 60 minutes.
If you’re using a cooling coil, don’t forget to sterilize it in the wort 15 minutes before the end of the boil.
With 10 minutes to go, add the 20g white Hallertau hops and lemon zest.
Step 4
Cool the wort to 22°C and transfer to the fermenter, not forgetting the yeast.
Your initial specific gravity should be around 1.035.
Ferment at 22°C for 3 weeks.
Raise to 24/25°C for the last 4 days.
Final density with this type of yeast should be around 1.008.
Step 5
Add 7g per L sugar at bottling. This is a refreshing beer, and a strong carbonation will be perfect with the acidity produced by the yeast !