Gruntled Berry Weiße
Brewed: 02/01/2015 Kegged: 02/14/2015
You may remember the story about how Gruntled Sour Weiße came into being. I had come across a
recipe by Billy at The Homebrew Academy for a Gose (see Gose Homebrew Recipe) in which he sours at bottling time with 10 tsp of 88% lactic acid.
I decided to try the same technique for my own Sour Weiße. I soured to taste, but I over-did it a bit. Still, it was nice to blend with other beers to add some tartness.
Superbowl weekend I decided I wanted to do a little batch of beer. Since I had most recently done the Gruntled Sour Weiße at a small size, I decided to simply re-use most of that recipe. This time I thought it would be fun to throw in some mixed berries to add some fruitiness.
At the time that I did the recipe, I knew I would add less lactic acid than I did with the Gruntled Sour. I wasn't 100% sure I'll add any. The bottling-time decision was to add the amount I was planning to for the first beer.
I liked how the resulting beer turned out. I don't really consider it a sour beer. The lactic acid does add some tartness, which compliments the mixed berries quite well. Generally speaking, I don't go out of my way for fruit beers, but this one is a nice refreshing low alcohol beer. It is really quite pleasurable to drink.
Even the Beer Model doesn't think its too sour.
Gruntled Berry Weisse --- Batch 1
|
| Style |
|
Berliner Weiss |
|
Batch Size |
|
2.40 gal |
| Type |
|
All Grain |
|
Boil Size |
|
2.71 gal |
| Brewhouse Efficiency |
|
72.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.030 SG |
|
Estimated FG |
|
1.005 SG |
| Recipe Bitterness |
|
5.7 IBUs (Rager) |
|
Alcohol by Volume |
|
3.3 % |
| BU : GU |
|
0.188 |
|
|
|
|
| Recipe Color |
|
2.7 SRM |
|
|
|
|
| Measured OG: |
|
1.030
|
|
Measured FG: |
|
1.007 |
| ADF: |
|
78 |
|
Measured ABV: |
|
3 |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 1 lbs 6.0 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
50.0 % |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
36.4 % |
| 6.0 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
13.6 % |
| 0.250 oz |
Hallertauer [4.80 %] - Boil 30.0 min |
Hop |
4 |
5.7 IBUs |
| 1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
5 |
- |
| 1.50 lb |
Frozen Mixed Berries (Primary 7.0 days) |
Flavor |
6 |
- |
| 0.50 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
7 |
- |
| 5.00 tsp |
Lactic Acid (Souring) (Bottling 10.0 days) |
Flavor |
8 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 3.44 qt of water at 159.1 F |
148.0 F |
75 min |
Batch sparge with 2 steps
(0.87gal, 1.40gal) of 168.0 F waterRecipe Notes
Frozen berries
added to fermenter. Rack the wort right on top.
Got the idea of using lactic
acid at bottling time from Billy at The Homebrew Academy
http://homebrewacademy.com/gose-homebrew-recipe
Starting off with 5 tsp. Will
taste to see if I think I should add more.
Carb to about 2.9 vol with 2.4oz
table sugar boiled in 1 cup water.
Brewing Record
| Brew Date: |
|
2/1/2015 |
|
Strike Temp: |
|
|
| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.030 SG) |
|
Pre-boil Vol |
|
1.030 (2.71 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
|