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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Do you have any details on what the syrups were like, how much they added, etc? I think they would be fun to play around with in a variety of home brews.
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