WarnerBraü Berliner Weisse

Specialty Beer - Partial Mash

Recipe Description

First attempt at a Berliner Weisse. Using Wyeast 3191 private collection Berliner Weisse yeast blend.

  • Batch Size: 5.5 gal (20.8 L)
  • Boil Size: 3.75 gal (14.2 L)
  • Boil Time: 30 mins

Ingredients

  • Grains/Fermentables
  • 4 lbs (1.81 kg) Pilsen Dry Malt Extract (2 °L)
  • 2 lbs (0.91 kg) White Wheat (2 °L)
  • 8 oz (226.8 g) Caramel 10L (10 °L)
  • 8 oz (226.8 g) Dextrine Malt (2 °L)
  • 8 oz (226.8 g) Gambrinus Honey Malt (25 °L)
  • 2 tbsp (29.57 mL) Milk Sugar (Lactose) (1 °L)
  • Hops
  • 1 oz (28.35 g) East Kent Golding Pellet 5.5% AA (Boil - 10 mins)
  • Miscellaneous
  • 1/2 tsp (2.46 mL) Yeast Nutrient Powder (Boil - 10 mins)
  • Yeast
  • Wyeast Berliner Weisse 3191 PC (Liquid)

Directions

Steep Specialty Grains (Infusion): Mash at 155 °F (68 °C) with 2.5 gal (9.46 L) of water for 20 minutes.

30 Minute Boil (Infusion): Mash at 200 °F (93 °C) with 1.25 gal (4.73 L) of water for 30 minutes.

Add 2.5 gallons water to boil kettle. Bring water to 155F and steep 2 Lb. Soft White Wheat, 8 oz. Carahell, 8 oz. Dextrine, and 8 oz. Honey Malt split in 2 bags. Steep for 20 minutes. Remove grains. Add 1.25 gallons of water and bring to a boil. Add 4 lbs. Pilsen Light DME. Boil for 30 minutes. At 10 minutes before end of boil, add 1/2 tsp. yeast nutrient and 1 oz. E. Kent Goldings hops. At 5 min. add 2 Tbsp. Lactose.

Hold in primary fermentor for 30 days at 72 °F (22 °C).

Allow to carbonate and age for 90 days at 72 °F (22 °C).

If you started brewing this beer today you could be drinking it by Nov. 21, 2017. Start brewing this recipe.