Been trying to brew a few sour beers, and this seems like an easy one. After mashing and lautering my DIPA I capped off the mash tun with 2 pounds of Pilsner and 2 pounds of White Wheat malt. Added in 5 gallons of strike water at 168 and mashed for 45 minutes.
Since I was capping off the mash from the DIPA, I didn’t bother with any rive hulls, but if I made this straight up, I would probably use them. After 45 minutes mash my iodine test showed full conversion so I fired up the burner and started to recirculate unto to 168 to mash out.
But what am I gonna do, my kettle is still boiling away. Haa haa… Berliner Weisee can be made “NO BOIL”. It’s the wierdest thing and goes against everything but that’s what they say.
I did forget to put hops in the mash, but since hops aren’t a big deal here, I added them to the post mash out bucket (still at 170) a left them in there while it naturally cooled down. A quick strain of the hop sludge and into the fermentor. Whitelabs WLP630 Berliner Weisse blend into the wort and it’s fermenting away.
Now to start making some syrups.
||1.028 - 1.032
||1.003 - 1.006
||3 - 8
||2 - 3
||2.4 - 2.9
||2.8 - 3.8 %
|White Wheat Malt
|Berliner Weisse Blend (WLP630)
||68°F - 72°F