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The latest beer to to be brewed in Clawhammer's home brew "test kitchen" is a keg conditioned Berliner Weisse. This is a low alcohol wheat beer that originated in Germany. It's final flavor will be a little sour and not very bitter at all.
Berliner Weisse Style Guidelines
- Sharply sour and somewhat acidic.
- A mild wheat flavor with light body.
- Very little to no hop character (IBUs 3-8).
- Low ABV (2.8% - 3.8%).
- Og: 1.028-1.032.
- Fg: 1.003-1.006.
Keg Conditioned Berliner Weisse - Homebrew Recipe Video
Here's the video, in case you aren't the readin' type. However, if you're interested in brewing this beer, scroll down for full recipe details.
Beginning water volume: 6.7 gallons (25.4 liters).
Malt and Hops
- 2-row German Pilsner: 3lbs. (1.4kg) (50%)
- German Wheat Malt: 3lbs. (1.4kg) (50%)
- 1oz. Hallertau (28.3g)
Mashing & Hops
We mashed at 133F (56.1C) for 60 minutes, raised the temp to 152F (66.7C) for 15 minutes, then raised the temp to 170F (76.7C) for a 10 min mashout. This is what you call a step mash.
We also added our hops, 1 oz. (28.3g) of Hallertau, at the beginning of the mash, which is sometimes called "first wort" hopping.
Adding first wort hops
Fun fact: we also used a hop variety that originated in Germany, Hallertau. These are historic hops that are perfect when brewing traditional recipes like this one.
We only did a 15 minute boil for this beer. It was so short because normally a Berliner Weisse isn't boiled at all, but we wanted to make sure anything living was boiled off so our beer wouldn't be contaminated.
Yeast & Fermentation
We cooled to 70F (21.1C) then pitched our yeast. Note, we used a special yeast for this beer - White Labs Berliner Weisse Blend WLP630.
This blend is perfect for a Berliner Weisse because it has Saccharomyces (normal yeast) and Lactobacillus, a special kind of bacteria that will give the Berliner Weisse its sour flavor.
We fermented this at 70F (21.1C) for two weeks and plan on keg conditioning for 12 weeks
- Starting Gravity - 1.030
- Final Gravity - 1.010
- Final keg volume: 5.0 gallons (18.9 liters)
- ABV - 2.63%
We'll often take a starting gravity sample while we're chilling our wort down to yeast pitching temp
We made a tasting video about this beer once it aged about 8 months, watch it to see how this recipe turned out.