Berliner 2018

>> Friday, June 08, 2018

Just a quick post today. I'm brewing another Berliner, this time kettle-soured with GoodBelly SuperShots, then primary fermentation with Wyeast 3191Berliner Weisse Blend. This is by far my favorite blend for BW due to combination of the sach, brett, and lactobacillus in the blend. As I indicated, I'll be kettle-souring, so the bulk of the acid production will happen pre-boil, before the blend is pitched.

The process is mash, collect ~7 gallons, pre-acidify pH to 4.5 or slightly less, raise to 180F for about 15 minutes, chill to ~100F, transfer to my 1/4bbl Sanke and pitch lactobacillus. Then let it ride until pH gets where you want it, 3.2 - 3.4 in my case. Next, boil as normal, chill, ferment. Here is the recipe as i brewed it.

4.0 # Avangard German Pale Malt
3.5# Weyermann Pale Wheat Malt
Rice Hulls, as needed (usually about 0.5#)
1.0 oz Aged Debittered Hops (60 min, 0.0 IBUs)
0.5 oz Sterling (in Whirlpool when temps <170F, 0.0 IBUs)
GoodBelly SuperShot - 1 or 2, depending on freshness
Wyeast 3191 Berliner Weisse Blend

Mash at 150F for 90 minutes, kettle sour at room temp, 90 minute boil, no aeration, ferment at room temp.

Brewing Notes
Day 1 - Mash and Starting Kettle Souring - 6/4/2018
No issues. Wort was acidified to a pH of 4.42 using phosphoric acid. I was doing other things around the house in addition to brewing, so I think I held the temp at 180F for about 45 minutes. That's not a problem though as the purpose of this step is to pasteurize. Wort was chilled to just below 100F and GoodBelly was pitched. I did use two GoodBelly  SuperShots because they were not quite as fresh and I figured some of the cells had probably died off.

Day 2 - Boil - 6/8/2018
The pre-boil pH dropped down to 3.20. This is lower than I've ever gotten without acidifying to <4.5 for kettle souring. The end of boil pH is 3.27, probably due to the addition of hops, yeast nutrient, and/or Whirlfloc. No issues during the boil. Gravity came in exactly at 11P (1.043).

Update 6/9/2018
I'm seeing signs of active fermentation this morning with about 1 /2" of krausen. That's a good sign because this blend can be a slow starter and the smack pack didn't swell as much as most other strains.