East Branch Brewery Ich Bin Ein Berliner Weiss
Berliner Weisse - Partial Mash
$19.56 ea
• Makes 5.5 Gallons @ 75% Efficiency
Recipe Specifications
| og | fg | ibu | srm | abv |
|---|---|---|---|---|
| 1.028 - 1.032 | 1.003 - 1.006 | 3 - 8 | 2 - 3 | 2.80 - 3.80 |
 1.028 | 1.006 | 2.9 | 2.69 | 2.88 |
Recipe Notes
Loosely based off a BYO recipe for Partial Mash from 2009.
Mash low at 148 for 90 minutes - Mash thin at 2.5 quarts per lb. Pull a thick decoction if you like from the mash & boil it for a little more body & hop bitterness if you want (optional).
1/2 oz of Hallertau goes into the mash. After the 90 minute mash, either recirculate or vorlauf until clear. I run off into a glass carboy & go ahead & clean out my Mash Tun. Just will allow the first (and only) runnings to sit in the Carboy for 3 days at room temp in order to sour naturally.
Once the first runnings (about 2 1/2 to 3 gallons) sour naturally, you're going to add 2 1/2 gallons water, and do a full boil for 30 minutes plus add the wheat extract. Boil all 5 + gallons vigorously for at least 30 minutes, and add 1/2 oz Hallertau for 20 minutes - adds a little flavor/bitterness, but no real hop aroma.
This ends up as a tart beer with a lemony taste, not quite as "puckering" as some fully lacto-fermented strains might get, but you also get a nice consistent control, and you get to boil off the nastiness so you don't need to be concerned with keeping a "nasty bucket" for lacto fermentations, or contaminating siphons or anything post boil.
I usually just pitch with Notty , but you could go with a German Ale yeast if you want. You can also allow the first runnings to sit for more than 3 days if you want to get something more sour. 3 days is just what seems to work for me. I cover up my glass carboy with a shirt during the 3 day souring at room temp. to avoid any chance of skunking from the mash hops.
If you bottle this - go with a higher than average volume for carbonation. You want this to be effervescent.
