We're back with Berliner Weisse again. With yet another description of the brewing process.
It's quite different from another description I have from just a couple of years earlier. Why is that? Because every brewery seemed to have their own process. This is just a description of one of them.
It's quite a complicated mashing scheme with three decoctions.All of the thick mash.
Seven parts wheat malt to one part barley malt was used. The malt having been dried on an English style malt kiln using indirect heat at a low temperature to keep the colour as pale as possible. The brewery whose process was being described kept their malt for at least a year before brewing with it.
The kettle was filled with water, once it had been brought to the boil, it was transferred to the mash tun. Cold water was added until the mixture was lukewarm. The brewer judged when the correct temperature had been reached with his finger.
The grain was added to the mash tun and mixed with the water for around 30 minutes until it had a smooth, even consistency.
The kettle was refilled while the mash was being stirred and when it had boiled was gradually added to the mash tub. The mixture was stirred with mash paddles until the consistency was even.
The mash was left to rest for 30 to 45 minutes while another lot of water came to the boil in the kettle. This was gradually mixed into the mash, except for around 20%, which was left in the kettle.
Between 122 gm and 176 gm of hops per 55 kg of malt were added to the water left in the kettle and boiled for around 10 minutes.
Some of the mash was transferred to the kettle and brought to the boil. When it started to boil, more mash was added. This was boiled for around 10 minutes.
The boiled mash and hops was mixed back into the main mash in the mash tun. After a good mix, some mash was transferred back to the kettle and brought to a boil again.
This second decoction was returned to the mash tun and mixed in. After which, some more mash was moved to the kettle and boiled.
After boiling it was transferred to the filter tub at the same time as the main mash and the two were mixed. Meaning mashing out happened here and not in the mash tun.
"Handbuch der praktischen Bierbrauerei" by Dr. Julius Ludwig Gumbinner, 1845, pages 217 - 225.
Once again, mash out was in the filter tub rather than the mash tun.
That brew day must have taken forever with the three decoctions. Interesting they were worried about having a very pale malt to start as the decoctions probably added color to the wort, which I guess is why they wanted it pale to begin with.
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