Stoopsitters Brewing BrewBlog > BrewBlogs > German Sparkle Party [Berliner Weisse]

BrewBlog: German Sparkle Party

Specifics

Style:

Berliner Weisse — BJCP Style Information

Category:	Sour Ale
Number:	17A

A very pale, sour, refreshing, low-alcohol wheat ale.

Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko.

Brewer:

Lon Chubiz

Brew Date:

June 20, 2013

Yield:

1 gallons

Conditioning:

Bottles

Batch No:	10
OG:	1.037
Target OG:	1.040
Reading 1:	1.01 (17 days)
Status:	Secondary

General Information

Method:	All Grain

Method:

All Grain

My first go at a sour beer. Berliner Weisse.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

1.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

50% of grist

1.00 pounds

American Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

50% of grist

2.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	1 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	15 minutes
Runoff Volume Needed:	1.4 gallons	1 gallons (final boil volume) ÷ 0.96 (cooling) + 0.4 gallons (boil evaporation)
Grain Amount:	2 pounds
Grain Absorbtion:	0.4 gallons
Total Water Needed:	2.8 gallons	1.4 gallons (runoff) + 0.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	0.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	2.2 gallons	2.8 gallons (total water) – 0.7 gallons (mash water)

)

100% of grist

Hops

0.30 ounces

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt
Example:	Lager, Ale; Gulpener Pilsener, Sam Adams Octoberfest, Anderson Valley ESB

4.5% Pellets @ 15 minutes
Type: Bittering
Use: Boil

1.4 AAUs

0.30 ounces

Total Hop Weight

1.4 AAUs

Boil

Total Boil Time:	15 minutes

Total Boil Time:

15 minutes

Yeast

Name:	Lactobacillus Delbrueckii
Manufacturer:	Wyeast
Product ID:	4335
Type:	Ale
Flocculation:	Medium
Attenuation:	67%
Temperature Range:	60–95°F
Amount:	35 ml

Water Profile

Brookline, MA

Calicum:	3.7 ppm
Bicarbonate:	10 ppm
Sulfate:	5.4 ppm
Chloride:	17.5 ppm
Sodium:	28.5 ppm
Magnesium:	0.8 ppm
PH:	7.9%
Notes:	From Massachusetts Water Resource Authority - Nov. 2012

Procedure

Mashed at 148 for 90 minutes. Aiming for a highly fermentable wort. Boiled hard for 15 minutes. Cooled to 75F. Pitched 5335 Lactobacillus. Made BRY-97 starter with remaining wort to be pitched the following morning.

Mashed at 148 for 90 minutes. Aiming for a highly fermentable wort.

Boiled hard for 15 minutes. Cooled to 75F. Pitched 5335 Lactobacillus.

Made BRY-97 starter with remaining wort to be pitched the following morning.

Fermentation

Primary:

17 days @ 80° F

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

View Lon's Brewing Calendar

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Quarantale	Jun 4, 2020
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Mini-bock	Dec 30, 2014
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Thanksgiving Weizen	Nov 18, 2014
Thanksgiving Porter	Nov 17, 2014
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Lon's Brew Status

Citra Sour	Bottled
Little Ralph Dog	Bottled
Oktoberfest	Bottled
Thanksgiving Porter	Conditioning
Simple Lager	Lagering
Hefe Way There	Primary
Light Stout	Primary
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Mini-bock	Primary
Quarantale	Primary
Simple Bitter	Primary
Sweat Equity	Primary
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Double IPA	Secondary
German Sparkle Party	Secondary
Thanksgiving Porter	Secondary