{"id":343,"date":"2017-12-05T18:22:57","date_gmt":"2017-12-05T18:22:57","guid":{"rendered":"http:\/\/hangar92brewery.com\/blog\/?p=343"},"modified":"2017-12-31T03:11:20","modified_gmt":"2017-12-31T03:11:20","slug":"batch-85-berliner-style-weisse-brew-session","status":"publish","type":"post","link":"http:\/\/hangar92brewery.com\/blog\/2017\/12\/05\/batch-85-berliner-style-weisse-brew-session\/","title":{"rendered":"Batch #85: Berliner-style Weisse Brew Session"},"content":{"rendered":"

\"\"<\/a>On Sunday, December 3, 2017, I brewed up another Berliner-style Weisse. I changed the recipe some just to see what a difference it would make. I used more wheat malt than Pilsner malt. Usually I used the same amount of each.<\/p>\n

I mashed for 90 minutes and once I had the wort in the kettle, I boiled it for 20 minutes, put the lid on and turned the heat off. It sat for several hours before the temperature got down to 110\u00b0F before pitching the two GoodBelly Straight Shots at 5:25 pm. I mixed up the wort good and replaced the cover and weighted it with bricks. I let that sit overnight. The next morning, the kettle temperature was 72\u00b0F at 10:25 am. After seeing that my two prior Weisse brew were mildly sour, I decided to heat the wort back up slowly in hopes that the lactic acid bacteria (LAB) would produce more souring.
\n<\/p>\n

12\/4\/17
\n11:00 am: Applied heat at 10% PWR.
\n11:33 am: T=82\u00b0F.
\n11:46 am: T=92\u00b0F, PWR to 5%.
\n11:55 am: T=94\u00b0F, PWR to 2%.
\n12:35 pm: T=96\u00b0F, Hour=19, PWR turned off.
\n2:10 pm: T=90\u00b0F, PWR to 2%.
\n3:50 pm: T=98\u00b0F, Hour=22.5, PWR turned off.
\n4:20 pm: T=96\u00b0F, Hour=23, PWR to 1%.
\n7:55 pm: T=94\u00b0F, Hour=26.5, PWR to 2%.
\n10:00 pm: PWR turned off.<\/p>\n

12\/5\/17
\n7:30 am: T=66\u00b0F.
\n8:15 am: Hour=39, pH=3.27, 5.4 gallons wort in kettle.<\/p>\n

I brought the wort to a boil at 9:03 am, after 36.6 hours of souring, for a 90-minute boil. I added two gallons of distilled water for boil off. The total time of boiling is 110 minutes, 20 minutes on Sunday and 90 minutes Tuesday.<\/p>\n

After the boil, I chilled with my chill rig down to 68\u00b0F. No ice used this time. This took 12 minutes running the rig in parallel, a water hose attached to each chiller. I will run it next time in series with one hose next time to set how that goes.
\n\"\"<\/a>
\nAfter chilling down to 68\u00b0F, I emptied the chiller hoses into the kettle and back flushed with the bucket of hot water I collected while chilling until clear water emerged. I saved approximately a quart of wort this way. I had not been doing this in the past.<\/p>\n

RECIPE<\/p>\n

Batch Size: 5.25 gal
\nSRM: 2.8
\nIBU: 7.6
\nOG: 1.032
\nFG: 1.009 (PREDICTED)
\nABV: 3.0%
\nFinal pH: 3.31 (PREDICTED)
\nBrewhouse Efficiency: 62% (PREDICTED)
\nBoil Time: 110 Mins<\/p>\n

Fermentables:
\n——-
\n5 lbs German wheat malt, 2.0 SRM
\n2 lbs Dingemanns Pilsner malt, 2.0 SRM
\n4 oz Acid malt, 3.0 SRM<\/p>\n

Mash
\n——-
\nMash-in at 157.1\u00b0F with 188\u00b0F water.
\npH=4.91 after 15 mins.<\/p>\n

Hops
\n——-
\n0.5 oz Hersbrucker (Pellets, 4.00% AA) @ 60 min, 7.6 IBUs.<\/p>\n

Other
\n——-
\n1 KICK Carrageenan Tablet (Whirlfloc equiv.) at 15 mins.
\n1\/8 tsp Diammonium Phosphate yeast nutrient at 15 mins.<\/p>\n

Water
\n——–
\n2.5 gallons mash water
\n2.4 g Calcium Chloride in Mash
\n1.8 g Gypsum in Mash<\/p>\n

6 gallons sparge water
\n6.0 g Calcium Chloride
\n4.2 g Gypsum
\n0.38 mL 88% Lactic Acid<\/p>\n

Calcium 126
\nChloride 138
\nSulfate 118
\nSodium 8
\nMagnesium 2
\nCarbonate 13<\/p>\n

Yeast
\n——-
\n2 GoodBelly Straight Shots, oat flavor.
\nSafale US-05 from 82-81-US05.<\/p>\n

Notes
\n——-
\n12\/3\/17: Mashed and began souring.<\/p>\n

All water filtered and treated with Campden tablets. 2.5 gallons mash water, 6 gallons sparge water.<\/p>\n

Mash salts in mash tun. Sparge salts in HLT.<\/p>\n

Sparged with 6 gallons of water at 178\u00b0F.<\/p>\n

Collected 6 gallons of runnings.<\/p>\n

Initial boil for 20 minutes to sterilize. Covered. Let cool to 110\u00b0F. Pitched GoodBelly Straight Shots and let sit overnight. <\/p>\n

12\/4\/17 Heated and held around 90-98\u00b0F for several hours. Cut heat and let cool overnight.<\/p>\n

12\/5\/17 Boiled for 90 minutes. Chilled to 68\u00b0F. Let sit for two hours to settle out.<\/p>\n

3:45 pm: Collected approx. 5.1 gallons of wort in the fermenting bucket. Added approx. 100 mL thick yeast slurry from 82-81-US05. Mixed well and put in the fermenting fridge at 65\u00b0F.
\n\"\"<\/a><\/p>\n

12\/6\/17 6:00 pm Day 1: Placed the fermenter in my insulated fermenting “closet” set at 65\u00b0F.<\/p>\n

12\/8\/17: Found this reference to brewing a historical Berliner Weisse<\/a> on Milk The Funk Facebook page.<\/p>\n

12\/11\/17 10:40 am Day 6: Set fermenter cabinet temperature to 68\u00b0F.<\/p>\n

12\/13\/17 10:00 am Day 8: A view through the air lock hole.
\n\"\"<\/a><\/p>\n

My odd fermentation schedule. This batch, upon kegging on 12\/29\/17, had a flawful taste that I think is acetaldehyde. Probably gonna pour this one out. Third generation US-05 yeast, odd fermentation schedule? Looks pretty, but the smell is a major turn off.
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

On Sunday, December 3, 2017, I brewed up another Berliner-style Weisse. I changed the recipe some just to see what a difference it would make. I used more wheat malt than Pilsner malt. Usually I used the same amount of … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,2,1],"tags":[29,49,9,31],"class_list":["post-343","post","type-post","status-publish","format-standard","hentry","category-berliner-weisse","category-brewdays","category-uncategorized","tag-berliner-weisse","tag-goodbelly-straight-shot","tag-homebrew","tag-lactobacillus-plantarum"],"_links":{"self":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/comments?post=343"}],"version-history":[{"count":31,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts\/343\/revisions"}],"predecessor-version":[{"id":478,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts\/343\/revisions\/478"}],"wp:attachment":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/media?parent=343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/categories?post=343"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/tags?post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}