Learning Series’ #5: Berliner Weisse

The sixth beer that I brewed.

This was the first sour beer that I made. I brewed it with Fernando Sehn’s assistance, one of the most experienced homebrewers of sour and wild styles that I know.

First beer that I carbonated with CO2.

Learning Series' #5: Berliner Weisse

General Data

  • Style: Berliner Weisse (23 A)
  • Brewer: Maurício Gardini
  • Assistant Brewer: Fernando Sehn
  • Type: All Grain
  • Batch Size: 20 l

Dates

  • Brewing: 15/03/2017
  • Acidification Start: 15/03/2017
  • Acidification End: 17/03/2017
  • Fermentation Start: 17/03/2017
  • Fermentation End: 25/03/2017
  • Maturation Start: 25/03/2017
  • Maturation End: 03/04/2017
  • Bottling: N/A

Recipe

Amount Ingredient Type Added At Additional Information
1.50 kg Weyermann Pilsner Grain Mash Start  
1.50 kg Weyermann Pale Wheat Malt Grain Mash Start  
12.00 g Brewer’s Gold, Germany Hop Boil 15.0 minutes 7.00 % a.a
1,0 pkg Fermmento Labs FB7 – Pure Sour Yeast Kettle Sour  
1.0 pkg Fermentis SafAle US-05 American Ale Yeast Day 0  
50.00 g Hallertau Blanc Hop Dry Hop 10.50 % a.a

Statistics

  • Estim. O. G.: 1,033 SG
  • Meas. O. G.: 1,032 SG
  • Estim. F. G.: 1,006 SG
  • Meas. F. G.: 1,007 SG
  • Estim. A.B.V.: 3.6 %
  • Meas. A.B.V.: 3.3 %
  • Bitterness: 6.2 IBUs
  • Color: 5.2 EBC
  • PH: 3.5

Mash Steps

1. Saccharification: Add 7.82 l of water at 70.6 °C, aiming for a 64.4 °C step temperature, for 45 minutes

  1. Batch sparge: With 2 steps (5.83 l, 10.65 l) of 75.6 °C water

Fermentation

  1. Step Temperature: 18 °C

Bottling

N/A

Notes

This beer was served in the event “2º Nossa Cerva”.