Let's Brew wednesday - 1907 Berliner Weisse (Schankbier)

To celebrate the publication of my book about Berliner Weisse, here's one of the recipes from it.

This recipe is based on a description in "Die Fabrikation obergäriger Biere in Praxis und Theorie" by Grennell.

The book describes four different ways of brewing Berliner Weisse, this is method II. It differs considerably from Schönfeld’s procedure. For a start, half of the wort is boiled during the decoction. The hops were added during the decoction rather than to the mashing water.

As always, some time secondary conditioning is required to bring out the required Brttanomyces character. A minimum of four weeks, longer if you like your beer with more bite and funk.

1907 Berliner Weisse (Schankbier)
wheat malt	5.25 lb	75.00%
lager malt	1.75 lb	25.00%
Hallertau 30 mins	0.50 oz
OG	1032
FG	1007
ABV	3.31
Apparent attenuation	78.13%
IBU	5.5
SRM	2.5
acidity (pH)	3.63 to 3.73
Mash single decoction
Boil time	30 minutes
pitching temp	60º F
Yeast	Wyeast 2565 Kölsch lactobacillus delbruckii Brettanomyces bruxellensis

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