Category Archives: Other

Fruited Berliner Weisse 3V 1

NHC Beer #7!  All done for now!  Hopefully some beers will get to final round so I have some rebrews!  I’m not a huge fruit beer fan but I decided to enter this category this year so I may as well make a style I like 🙂  I really like the new Florida Weisse trend, especially the ones I had while in Tampa at Cigar City.  My first attempt was a Raspberry BW that I thought was great but did not do well in competition with all judges saying it was too fruit forward (0.75 LB / Gallon of Oregon Fruit Raspberry Puree).  While working on some funky / sour beer stuff I saw mention of “Perfect Puree” out of Napa, CA so I decided to give them a try.  I bought a blend from them and Guava.  I was going to use the blend but noticed it was sugar blended with fruit juice.  Maybe it would be fine but the Guava was Guava puree with just a little sugar so I went that route.  I also backed it down a bit to 0.5Lb / Gallon.  The puree is pretty intense but we’ll see how that turns out.  Otherwise I used the same kettle sour process I have used in the past for Berliner Weisse.

Recipe Info
Recipe: fruited bw 3v 1
Style: Berliner Weisse 23A BJCP 2015
Date: 01-14-2017

Recipe

Guideline Min

Guideline Max

OG

1.030

1.028

1.032

FG

1.006

1.003

1.006

Color

3.0

2.0

3.0

ABV

3.1

2.8

3.8

IBU

0.0

3.0

8.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 7.0 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 4.63 G
Volume: 5.19 G
Temp: 125.0 F

Boil Info
Kettle Gravity: 1.024
Predicted Mash Run-off: 4.0 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

4.000 Lb

57.0 %

Wheat Malt, White (Weyermann)

85.0

3.2

3.000 Lb

43.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount

Name

1.000 unit

Lactobacillus Blend Omega OYL-605

2.000 units

lalvin ec1118 lalvin ec1118

Misc

Amount

Name

Time

Use

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

116

3

21

204

24

46

Sparge

7

3

21

11

24

46

Final

85

4

28

149

32

62

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 4.625 G
Percent RO / Distlled: 0 %
Water Used: 4.625 G

Mash Water Adjustments
Calcium Chloride: 7.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.250 G
Percent RO / Distlled: 0 %
Water Used: 4.250 G

Sparge Water Adjustments

Notes
125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins

Boil 30 mins

Chill to 95f
Pitch lacto and hold at 90f for 24 hrs

Boil for 30 mins

Cool to 70 and pitch yeast and hold

When ferment slows add 0.5 lb per gallon of fruit puree

Bottle after total of 2 weeks

Carb to 3.25 volumes

1/23/17 normal kettle sour brew day.  pitched lacto blend @ noon @ 95F and element in kettle set to 90F.  flush head space with CO2.  no starter.
1/24/17 1:45 the next day pH = 2.75 !!!!  Holy cow.  Hoping my pH meter is off a bit.  did not recalibrate from the day before.  clean sour.   no off flavors.  gonna roll with it and see how it goes.
bought a Total Acid Titration kit and test seemed to say ~0.5% TA Tartaric which is ~0.6% Lactic.  So i’m thinking my pH meter is off since that is in the range of TA for a BW and for 2.75 the TA would be higher.  Finished brew with boil and chill and pitching yeast.
1/25/17 no activity
@5pm no activity WORRIED
@9pm IT’S ALIVE!!!  thin kreusen and slow bubbling.  fingers crossed.
1/26/17  what a difference a day makes.  nice big kreusen and strong steady bubbling
1/27/17 kreusen started to drop and bubbling slowed.

1/28/19 ~2 sec
1/29/17 added 30oz can of Perfect Puree Guava.  About an hour later fermentation was kicked back up.
1/20/17 overnight it fermented hard but down to a slow bubble ~45sec by 5pm
1/31/17 no bubbling
2/7/17 racked to keg to gelatin FG 1.008
2/11/17 recalibrated pH meter 2.71 .  Holy crap!
redid TA test 11mL so .11% for tartaric or .12% lactic.  plenty o’ acid!!!
2/20/17 bottling day.  pretty hazy but fairly clear.  3.4 gallons @ 70F.  targetting 3.5 vol = 138g of table sugar.  bottling 24 bottles.

Raspberry Berliner Weisse eBIAB 1

The last of 12 beers for the Skirmish in the Triad!!!  Whoa.  My brewing muscles are tired!  This is also a new beer I want to brew for NHC so I’m excited to see how it goes.  The base beer is the Berliner Weisse I’ve brewed many many times and now have a process I like and then just adding Oregon Fruit Raspberry Puree post primary fermentation.  So, my BW process is pretty standard kettle sour technique.  I mash, run off and then boil for 30 mins.  I then chill to 90F and pitch an Omega Lacto Blend.  This stuff is the bomb!  After all my different experiments this is the one I have settled on.  It sours FAST, is very clean and doesn’t drop the gravity at all.  After 24 hrs I’m usually down around 3.4 which is a good level by my tasted.  I then boil for 30 more minutes and follow a standard process from there.  For this beer I’ll wait till fermenation ends and then add 3 lbs of raspberry puree which should be about 0.75 lbs per gallon since it’s going into a 4 gallon batch.

Recipe Info

Recipe: berliner weisse raspberry
Style: Berliner Weisse 23A BJCP 2015
Date: 09-14-2016

Recipe

Guideline Min

Guideline Max

OG

1.030

1.028

1.032

FG

1.006

1.003

1.006

Color

2.6

2.0

3.0

ABV

3.1

2.8

3.8

IBU

0.0

3.0

8.0

Brewery Info

Efficiency: 72 %
Attenuation: 80 %

Mash Info

Weight: 7.0 Lbs
Thickness: 3.4 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.45 G
Volume: 9.01 G
Temp: 125.0 F

Boil Info

Kettle Gravity: 1.025
Predicted Mash Run-off: 7.82 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

4.000 Lb

57.0 %

Pilsen (BestMälz)

78.3

1.5

3.000 Lb

43.0 %

Wheat Malt; White (Rahr)

88.0

2.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount

Name

2.000 units

lalvin ec-1118 DCL/Fermentis ev-1118

1.000 unit

Lactobacillus Blend Omega OYL-605

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

67

3

21

117

24

46

Sparge

0

0

0

0

0

0

Final

87

4

27

152

31

60

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.450 G
Percent RO / Distlled: 0 %
Water Used: 8.450 G

Mash Water Adjustments

Calcium Chloride: 7.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins

Boil 30 mins
Chill to 85f
Pitch lacto and hold at 85f for 24 hrs
Boil 30 mins
Cool to 70 and pitch yeast lavlin ec1118 and hold
When ferment slows add 0.5 lb per gallon of raspberry puree
Bottle after total of 2 weeks
Carb to 3.25 volumes

9/25/16 brewed, boiled 30 mins, cooled to 90f and pitched lacto.
at 24 hrs down to 3.4.  tasting clean and good.
9/26/16 boiled again for 30 mins
cooled to 70F and pitched yeast.
no scorching.  element very clean.
9/27/16 8am no kreusen.  very slow bubbling
noon 1/4″ kreusen and steady bubbling
9/29/16 still kreusened with slow steady bubbling
10/1/16 added 3lbs of raspberry puree
10/9/16 racked bw to gelatin keg.  had trouble with hop sack as filter so used metal filter and it worked really well.
FG 1.012 pH 3.41
clean.  really nice fruit character.  good level of acidity.  super hazy.  very promising.
10/14/16 bottled 3.75 gallons -> 30 bottles
72F, 3.25 volumes = 139g of table sugar
reyeasted with a half a pack of EC-1118

I entered this in the skirmish and it didn’t do very well but the complaint was the fruit was too prominent.  i’m curious to see how this does in the next competition b/c I feel like this beer turned out awesome and i’ve gotten more compliments from friends on this beer than any other this year.  here are the skirmish comments:

rbw_dp1 rbw_dp2m