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Berliner Weisse and No-Chill

Post #1 made 13 years ago
by shibolet
I'm looking into brewing a Berliner Weisse,
most recipes call for a very short boil or non at all.
can i boil for 15 minutes and than no-chill in my cube? will this not cause DMS or other problems?
any thoughts?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #2 made 13 years ago
by thughes
Some tips on brewing a Berliner Weisse:

http://www.homebrewtalk.com/wiki/index. ... ner_Weisse

I'm thinking of doing one myself (given my recent fascination with sour beers). I would definitely use a "dedicated" cube since the beer gets it's sour from lacto and it's likely you'll infect the cube. Actually, there is no need for a cube since the wort is not boiled and doesn't need to cool very far before pitching. I would still dedicate some equipment to this (perhaps delegate your old fermenter/hose/racking cane/etc to this project).

Here's a link to an HBT thread where BierMuncher did a similar project:

http://www.homebrewtalk.com/f12/ive-got-bug-118242/
Last edited by thughes on 02 Nov 2011, 20:32, edited 5 times in total.
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Post #3 made 13 years ago
by shibolet
thanks Thughes,
There are several option to this fermentation, i think i want to go with the sour mash.
that is, mash in, hold for about 24 hours at a steady temp of around 40C-50C and then pull the bag out and boil for 15 minutes to kill off any bugs. no-chill and ferment with US05 ale yeast.
that way i don't have to worry about bugs in my cold side brewing gear.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #4 made 13 years ago
by shibolet
brewed it.
came out fantastic. will brew it again. SOON.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #5 made 13 years ago
by thughes
Good to hear. My sourmash experiment of a few months back was not very successful but since then I have brewed both a Brett batch and a Saison that I pitched the dregs from a bottle of Cuvee Rene into. The Brett batch is almost ready for bottle, it's slightly funky and a little sour but not too "over-the-top" weird. The Saison has a big scary looking pelicle growing on it, I'll post a pic later (if I remember).

Mind posting your recipe/procedure?
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Post #6 made 13 years ago
by BobBrews
shibolet,

The best way to make a sour beer is not too! Try doing what I do. Keep brewing regular beer and when one goes bad tell everyone it is a Berliner Weisse. Most brewers don't know a good Berliner Weisse and are to embarrassed to admit it. Serve it and tell them it is an acquired taste. I got rid of a case of spoiled beer before a few of my friends (meeting in the emergency ward of our local hospital) put 2 and 2 together! Good luck shibolet! Brew on!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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Post #7 made 13 years ago
by shibolet
my sour mash recipe and process:
mashed 3 KG of grain (2 pilsner + 1 wheat) in 9 liters of water. 65C for 90 minutes.
after 90 min i cooled the entire mash to around 40C and added 300 gr fresh crushed grain and stirred well. closed the whole thing up in a cooler to keep the temp stable. i sprayed the top of the mash with CO2 and sealed the tun to minimize oxygen contact with the mash.

the fresh grain carry natural bacteria such a lactobacillus (the same bacteria that sours yogurt).

after 24 hours the mash temp was 30C (the lacto bugs like temp of 30-40 C).

i sparged with hot water and collected around 22 liters at 1.032 SG
30 min boil with hops to get you to around 4 IBU.
No chilled in the kettle over night and than fermented with dry US05 yeast.

FG 1.006 , ABV 3.2%

whatever smell that the sour mash gave off was boiled away during the boil or fermented out during the fermentation.
appearance is a milky white to pale straw.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #8 made 13 years ago
by thughes
thughes wrote:Good to hear. My sourmash experiment of a few months back was not very successful but since then I have brewed both a Brett batch and a Saison that I pitched the dregs from a bottle of Cuvee Rene into. The Brett batch is almost ready for bottle, it's slightly funky and a little sour but not too "over-the-top" weird. The Saison has a big scary looking pelicle growing on it, I'll post a pic later (if I remember).

Mind posting your recipe/procedure?
Saison with bugs!
Image
close-up of pellicle
Image
Last edited by thughes on 18 Jan 2012, 07:23, edited 5 times in total.
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Post #10 made 13 years ago
by thughes
Thanks Lylo, I wanted to post it here but couldn't find a place where it "fit". Besides.....the membership here are already disciples of BIAB and "believers" in the no-chill processes.
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