Eureka, it’s time for another recipe blog entry. Another Berliner Weisse recipe. I finally found some spare time to write-up the following post. I did a Berliner Weisse before and let the mash turn sour by adding some grains (#44 Berliner Weisse). I added some Brettanomyces to one share of the batch and I am very happy how this beer turned out. You can find the tasting notes of my first batch here.
Because I am very inquisitive and got a package of Wyeast’s 3191 Berliner Weisse Blend, I could not resist to try the blend on pretty much the same Berliner Weisse recipe as mentioned above. The only difference was to leave the sour mashing aside because there should be some lactic acid bacteria in the blend to turn the beer sour. Lets go through the recipe and lets find out what Wyeast’s Berliner Weisse Blend can make out of the wort.
|Recipe:||Berliner Weisse 2|
|Numbers:||Volume [L]||20 (5.3 gal)|
|Original gravity||8.2°P (1.032)|
|Terminal gravity||1°P (1.003)|
|Color||Around 4 EBC|
|Grains:||Pilsner malt (4 EBC)||1.9 kg|
|Wheat malt (4 EBC)||1.4 kg|
|Hops:||Hallertauer (4.2% AA)||26.6 g and added at mash in (mash hops)|
|Yeast:||Wyeast||#3191 Berliner Weisse Blend|
|Water:||Burgdorf||Mash: 8.5 L (2.2 gal), sparge: 18 L (4.8 gal) @78°C (172°F)|
|Rest:||Mash in @66°C (151°F), 60 min @66°C (151°F), 15 min @ 78°C (172°F)|
|Fermentation:||Primary||Close to 6 months @20°C (68°F) in plastic fermenter|
|Maturation:||Carbonation (CO2 vol)||2 with sugar addition|
|Maturation time||Weeks to months at 15°C (59°F)
08.01.2012: Brew day. Crushed malts, mashed in at 66°C (151°F) including adding the Hallertauer hops and left the mash rest for one hour. Then heated up to 78°C (172°F), sparged, cooled the wort down to roughly 20°C (68°F) and added a package of Wyeast’s 3191 Berliner Weisse Blend and left the fermenter untouched for nearly 6 months. I did not even rack the beer into a secondary fermenter.
10.20.2012: Bottled the beer with a sugar addition to a carbonation level of 2 vol of carbon dioxide and store the bottles at 15°C (59°F) since.
02.05.2013: Beer now 3.5 months in bottle. Its time for a first official tasting.
Aroma: Citrus character, some metallic notes as well and maybe some DMS (not sure)
Appearance: Straw yellow, clear, nice bubbles rise to the top and form a two finger white head
Flavor: Some citrus character, light Pilsner malt character (something between honey, corn and bread), no funk or even a hint of sourness…
Mouthfeel: Light body, average carbonation level (for the style), dry finish, hint of sourness in the aftertaste
Overall Impression: There are a lot of the typical Berliner Weisse aroma and taste characteristics present in this beer with one exception: the sourness. It is far from what I would expect from a Berliner Weisse. I don’t know if the sourness will increase by further maturating the beer. We will see.
Aroma: Smells like a ripe apple. Very Champagne like aroma. No sourness, no funk, no hops or yeast character in the nose
Appearance: Straw yellow, light haze (got some of the sediment in the glass), white head and lots of bubbles
Flavor: Some cereal character, no hops or any yeast specific character such as esters. Hint of lactic acid sourness
Mouthfeel: Light body, average carbonation level, dry finish, some sourness in the finish
Overall Impression: Beside the cereal flavor, this beer is very much like a Champagne or a carbonated white wine. Compared to the previous tasting, the sourness level increased a bit. But still not at the level where I want it to be. I brought this beer to a party recently and described the beer as a Champagne-beer. And you know what? The tasters brave enough to taste it totally agreed and where really astonished that a beer can even taste like a Champagne.
Compared to the first version (#44 Berliner Weisse) where I used a spontaneous mashing technique, this beer’s taste is not even close to the first version. In my experience, the sour mashing step introduced a lot of the funk character (sourness, lactic acid smell, lemons) I would like to have in my version of a Berliner Weisse. In addition, the Brettanomyces I added back then did a very good job and added a very funky layer to the Weisse. We will see how this beer evolves. Cheers!