{"id":604,"date":"2014-04-25T16:56:00","date_gmt":"2014-04-25T16:56:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2014\/04\/25\/easy-as-1-2-3-4-a-rye-berliner-weiss\/"},"modified":"2017-09-15T18:31:16","modified_gmt":"2017-09-15T18:31:16","slug":"easy-as-1-2-3-4-a-rye-berliner-weiss","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2014\/04\/25\/easy-as-1-2-3-4-a-rye-berliner-weiss\/","title":{"rendered":"Easy as 1-2-3-4: a Rye Berliner Weiss"},"content":{"rendered":"

Last summer I prepared a fantastic sour-mashed Berliner Weiss<\/a>. It was so good that I swore I’d brew at least 2 batches of it this summer, so its time to get going. But with a lot of changes. The last Berliner Weiss was as basic as you can get – 1:1 barley:wheat, sour mashed, and fermented with 1056. This year that is all going to change.<\/p>\n

A big part of this change was motivated by a Berliner Weiss brewed by Justin, a fellow brewer in the London Homebrewers Guild<\/a>. He used a bit of rye in his Berliner Weiss, and it worked incredibly well; the dry\/crisp character of the rye fit in perfectly well with the sourness & dryness of the Berliner Weiss. The second big change I am making is the use of multiple yeast\/bacterial cultures; instead of getting my lacto from a handful of uncrushed malt, I’m using an innoculum of lacto from my yeast bank (#91,\u00a0Lactobacillus buchneri<\/i>). I am doing this in the hope of avoiding some of the harsher bacterial tones I got last summer (likely from enterobacteria) – they eventually faded, but were unpleasant while they persisted. After boiling, I will be fermenting with a mix of Saccharomyces<\/i> and Brettanomyces<\/i> (yeast bank #111, 133 & 134) ; all three strains having been isolated from a commercial Berliner Weiss.<\/p>\n

This unusual approach is also meant to deal with another issue – between starting the yeast cultures and the planned brew day – Saturday – SWIMBO and I decided to go camping. I’m hoping that the pitching of ~50ml of active lacto<\/i> culture Tuesday night will sour things enough to finish the brew on Thursday…I’m hoping it will work, but either way this is the plan.<\/p>\n

Why 1-2-3-4 you ask? \u00a0Its easy – 1:2:3 is the rye:wheat:pilsner malt ratio of the beer, and it took 4 microorganisms to ferment it out!<\/p>\n

Recipe & Brewing Notes Below the Fold…
\n<\/a><\/p>\n

\n

Sour Mashing<\/h3>\n
The recipe and brewing process is a little different for a sour-mashed beer. Rather than mash and sparge like you normally do, you instead do a thick mash (2.2L\/kg; roughly 1pt\/lb). Once mashed, the mash is allowed to cool to ~40C and it is then inoculated with the bacteria; usually by throwing in some uncrushed malt (which is covered in lacto<\/i>), or in this case, by pitching a starter of Lactobacillus<\/i>. \u00a0The mash tun is then insulated and hot water additions used to maintain the temperature at 37C – 40C for a period of 2-4 days. These hot water additions are why we use a thin mash – we don’t want to add more water than the amount of sparge water we would use.<\/div>\n
<\/div>\n
Every couple of days you taste the mash (hold your nose – it smells awful), and once sufficiently soured, we sparge with the remaining sparge water, boil briefly (some recipes not-at-all), and ferment with our yeasts. Of course, I’m on the clock this time so I won’t be tasting and will be just hoping for the best in the time I have.<\/div>\n
<\/div>\n
\n

The advantage to a sour mash over a conventional sour ferment are two-fold; firstly, the degree of souring is controllable and can be dialed-in to give exactly the degree of sourness desired. Secondly, it is faster; a sour-mashed Berliner Weiss can be in a keg in 10 days; a sour-fermented Berliner Weiss usually takes a month or more.<\/p>\n

This, of course, comes with a cost. While faster and more controlled, the sourness of a sour mash is almost entirely lactic acid, as such the resulting beer will be less complex than a beer soured during the ferment. Sour-ferments can produce varying amounts of acetic and lactic acid, other rarer acids and acid-esters. In addition, there is the risk of getting a hefty growth of a heterofermentative lacto<\/i>\u00a0that produces \u00a0a lot of beuteric acid – producing an unpleasant, buttery beer.<\/p>\n<\/div>\n

\n

The Recipe<\/h3>\n\n\n\n\n
Easy as 1-2-3: Rye Berliner Weiss<\/i><\/span><\/td>\n<\/tr>\n
Berliner Weiss<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
Type:<\/i><\/b> All Grain<\/td>\nDate:<\/i><\/b> 22 Apr 2014<\/td>\n<\/tr>\n
Batch Size (fermenter):<\/i><\/b> 23.00 l<\/td>\nBoil Size:<\/i><\/b>\u00a027.89 l<\/td>\n<\/tr>\n
Boil Time:<\/i><\/b>\u00a015 min<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Ingredients<\/span><\/b><\/div>\n<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/caption>\n
Amt<\/b><\/th>\nName<\/b><\/th>\nType<\/b><\/th>\n#<\/b><\/th>\n%\/IBU<\/b><\/th>\n<\/tr>\n
1.50 kg<\/td>\nPilsner (2 Row) Ger (2.0 SRM)<\/td>\nGrain<\/td>\n1<\/td>\n47.2 %<\/td>\n<\/tr>\n
1.00 kg<\/td>\nWheat Malt, Pale (2.0 SRM)<\/td>\nGrain<\/td>\n2<\/td>\n31.4 %<\/td>\n<\/tr>\n
0.50 kg<\/td>\nRye Malt \u00a0(3.7 SRM)<\/td>\nGrain<\/td>\n3<\/td>\n15.7 %<\/td>\n<\/tr>\n
0.18 kg<\/td>\nSucrose, if needed<\/td>\nSugar<\/td>\n4<\/td>\n5.7 %<\/td>\n<\/tr>\n
25.00 g<\/td>\nHallertauer [4.80 %] – Boil 15.0 min<\/td>\nHop<\/td>\n5<\/td>\n7.1 IBUs<\/td>\n<\/tr>\n
1.0 pkg<\/td>\nBerlin Yeast I (LYB111)<\/td>\nYeast<\/td>\n6<\/td>\n–<\/td>\n<\/tr>\n
1.0 pkg<\/td>\nBerliner Brett I (LYB133)<\/td>\nYeast<\/td>\n7<\/td>\n–<\/td>\n<\/tr>\n
1.0 pkg<\/td>\nBerliner Brett II (LYB134)<\/td>\nYeast<\/td>\n8<\/td>\n–<\/td>\n<\/tr>\n
1.0 pkg<\/td>\nLactobacillus (Wyeast Labs #5335)<\/td>\nYeast<\/td>\n9<\/td>\n–<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
\n
Beer Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Est OG:<\/i><\/b> 1.032 SG<\/td>\nMeasured Original Gravity:<\/i><\/b> 1.030 SG<\/td>\n<\/tr>\n
Est Alcohol by Vol:<\/i><\/b>\u00a03.5 %<\/td>\nBitterness:<\/b><\/i>\u00a07.1 IBUs<\/td>\n<\/tr>\n
Est Color:<\/b><\/i>\u00a02.6 SRM<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Mash Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Mash Name:<\/i><\/b> Single Infusion, Light Body, Batch Sparge<\/td>\nTotal Grain Weight:<\/i><\/b> 3.18 kg<\/td>\n<\/tr>\n
Sparge Water:<\/i><\/b> 24.30 l<\/td>\nGrain Temperature:<\/i><\/b> 22.2 C<\/td>\n<\/tr>\n
Sparge Temperature:<\/i><\/b> 75.6 C<\/td>\nTun Temperature:<\/i><\/b> 22.2 C<\/td>\n<\/tr>\n
Adjust Temp for Equipment:<\/i><\/b> TRUE<\/td>\nMash PH:<\/i><\/b> 5.20<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n
Mash Steps<\/caption>\n
Name<\/b><\/th>\nDescription<\/b><\/th>\nStep Temperature<\/b><\/th>\nStep Time<\/b><\/th>\n<\/tr>\n
Mash In<\/td>\nAdd 6.85 l of water at 72.7 C<\/td>\n64.4 C<\/td>\n75 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
Sparge Step:<\/i><\/b> Batch sparge with 24L at 75.6 C water<\/td>\n<\/tr>\n

\n<\/i><\/b>Mash Notes:<\/i><\/b> A portion of the sparge water should be added, boiling, to raise mash temp to sparge temp before starting sparge.<\/td>\n<\/tr>\n
\n
Carbonation and Storage<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Carbonation Type:<\/i><\/b> Keg<\/td>\nVolumes of CO2:<\/i><\/b> 2.3<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Notes<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
1) Sour mash 3-4 days using cultured Lactobacillus (#91)
\n2) Primary ferment with mix of Berlinerweiss yeast (#111) and Brett (#108)-table sugar is optional; used to dry out beer<\/td>\n<\/tr>\n
\n
Created with <\/span> BeerSmith<\/a><\/span><\/i><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

Brewing Notes<\/h3>\n
    \n
  1. The sour mash appears to have worked well – at the 24 hour mark there was a notable lactic aroma and modest lactic character; the top of the wort was covered in a film similar to what lacto creates in the fermenter. I added ~1.5L of boiling water to raise the temperature above 37C. By brew day (~46 hours post-lacto addition) the lactic character was much stronger; roughly where my memory placed the acidity of the last batch. Interestingly, the aroma and flavour was much cleaner than the classical sour-mash started with a handful of grain.<\/li>\n
  2. Forgot to add rice hulls. Never forget rice hulls with a \u00a0brew like this.<\/li>\n
  3. Ended up with lightly more volume at a slightly lower gravity than expected<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Last summer I prepared a fantastic sour-mashed Berliner Weiss. It was so good that I swore I’d brew at least<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,1,7,17],"tags":[159,52,163],"class_list":["post-604","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-rapid-sours","category-recipes","category-sour-n-wild","tag-berliner-weiss","tag-recipe","tag-sour-mashing"],"yoast_head":"\nEasy as 1-2-3-4: a Rye Berliner Weiss - Sui Generis Brewing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/suigenerisbrewing.com\/index.php\/2014\/04\/25\/easy-as-1-2-3-4-a-rye-berliner-weiss\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Easy as 1-2-3-4: a Rye Berliner Weiss - Sui Generis Brewing\" \/>\n<meta property=\"og:description\" content=\"Last summer I prepared a fantastic sour-mashed Berliner Weiss. 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