I’ve had to make a few guesses. Such as the OG and FG. Which I’ve based on the ingredients and analyses. I could be wrong.
What I am certain about is the proportion of wheat and barley malt. Which was three to one. Though I wouldn’t be surprised if it varied from brewery to brewery
Altmark hops were specified. I don’t think they exist anymore. So, I’ve plumped for Hallertau. Given the low level of bitterness, it probably doesn’t matter so much which type of hops you use.
How sour should it be? That probably depends on how long you age it. Bottle-conditioning for at least a couple of weeks is the way to go.
| 1834 Berliner Weisse | ||
| smoked wheat malt | 7.50 lb | 75.00% |
| lager malt | 2.50 lb | 25.00% |
| Hallertau 15 mins | 1.25 oz | |
| OG | 1045 | |
| FG | 1021 | |
| ABV | 3.18 | |
| Apparent attenuation | 53.33% | |
| IBU | 13 | |
| SRM | 3 | |
| Mash single decoction | ||
| Boil time | 15 minutes | |
| pitching temp | 66º F | |
| Yeast | Wyeast
2565 Kölsch Lactobacillus clausenii Brettanomyces clausenii |
|
| action | temperature | time (minutes) |
| Mashed in | 100º F | 30 |
| first rest | 133º F | 30 |
| deoction with hops | 15 | |
| mash out | 167º F |
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1 comment:
Hop growing in the Altmark suffered from cycles of boom and bust in the 19th century and collapsed entirely at the start of the 20th, with the last grower shutting up shop in the early 30s when he couldn’t find anyone to buy his crop. Nice summary here: http://schlossbrauerei-hundisburg.de/index.php/2022-05-02-11-53-01/altmarkhopfen.html
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