3 Day Berliner Weisse

Even though the pitch rate is low, I like to create a small starter in order to ensure my yeast has high viability and vitality.

Mash all grains (except the acidulated malt) at 152°F at 1.33 qts/lb. Hold for 45 min and then add the acidulated malt and enough water to keep the water-to-grain ratio. Hold for 45 more minutes and then sparge with 168°F (75.6°C) water. These two steps take more time, but they will allow for the pH drop without affecting conversion.

Boil for 1 hour, adding the hops, bitter orange peel, and Whirlfloc at the indicated times. Chill to 65°F and pitch the starter immediately. Let free-rise to 70°F (21.1°C), but no higher if possible.

WLP007 finishes super fast. If you made that starter and pitched at high krausen, it will be done and cleaned up after itself in 2-3 days.

Force carbonate in a keg and add lactic acid to taste.

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