As far as recipe goes, the last NHC winning BW was Jamil’s recipe from what I could tell so I figured I give that a go and see how it turns out. Also, Wyeast has decided to make this quarter the quarter of the bugs so they have a bunch of funky, buggy products one of which is Lacto Brevis. Brevis is supposed to be the strain that Cascade Brewing uses and as opposed to the very popular L Delbrueckii is supposed to be more aggressive (ie sour faster) and be a bit more hop tolerant. There is really very little info on the web about Lacto especially when compared to Saccharomyces so I mostly relied on Brewing Classic Styles, American Sour Beers and, most of all, The Mad Fermentationist website.Berliner Weisse 1
17-A Berliner Weisse
Size: 3.84 gal
Original Gravity: 1.029 (1.028 – 1.032)
Terminal Gravity: 1.004 (1.003 – 1.006)
Color: 3.48 (2.0 – 3.0)
Alcohol: 3.21% (2.8% – 3.8%)
Bitterness: 3.1 (3.0 – 8.0)
3.3 lb (100.0%) CBW® Bavarian Wheat Liquid (Malt Extract) – added during boil
.2 oz (100.0%) Hallertauer Mittelfrüher (4.5%) – added during boil, boiled 20 m -> ended up using .15oz 5.3% fuggle since I had it laying around.
1/2 teaspoon wyeast yeast nutrient
1 ea Fermentis US-05 Safale US-05
1 ea wyeast 5223-PC lacto brevis
pitch @ 65 and let sit at room temp (72) > hold for a total of 3 weeks. rack to secondary and store in cellar till acidity is right (~3.5 pH). bottle condition at 3 (.5~233 grams of corn sugar for 5 gallons).
8/13/14 first sour beer so a bit of an experiment. pretty normal extract brewday. once again the extract was darker than expected. it was 6 months old which for extract isn’t too bad but definitely had a bit of an oxidized flavor. i’m pretty sick of this happening with extract and I don’t think I will be doing another extract brew.
pitched 1 pouch of lacto brevis (5223) that is pretty fresh (6 weeks old – 7/1/14)
rehydrated 11g of US-05
cooled to 65, racked to fermenter and pitched both bugs and yeast.
no temp control, just put it in bathtub. taped a temp probe on side of fermenter in insulation and dangled fridge probe in tub.
9/11/14 transferred to secondary and held at ~70F
crystal clear. gold in color. a slight caramel/oxidized note probably from the old extract. not bad. slightly sour but a ways to go. pH = 4.3.
10/12/14 seems unchanged. gravity is 1.006. pH = 4.32. a little worried the lacto has kicked the bucket but will just let it sit for a few more months to see how it progresses.
11/14/14 pH = 4.21 didn’t check gravity. seems a tinge more sour but just a hint of sour.
12/14/14 gravity is still 1.006. pH = 3.87. Progress!!! had a thin layer of something on the top. looked like a 2mm thick layer of cream cheese. it is noticeably more sour but still a ways to go. maybe a 3 out of 10 sour-wise. noticeable and slightly mouth puckering but miles from tart. sadly the caramel/oxidized not isn’t getting any better although seems pretty unchanged.