This one is going to be about as off-style as it can go, but heck it will still be beer. ;D
Berliner Weisse-style ale (royally botched)
2 gallons
All-grain
1.5 lbs German Pils
1 lb White wheat malt
1/4 lb acidulated malt
(2 oz German pale malt, don't mash, it's for later)
Mash into water at 102 to get a initial mash temp of about 92. Hold for 20 mins, add heat to get to 122, hold for 20 mins, add hot water to get to 148, hold for 30 mins, add heat to get to 158, hold for 10 mins, mash out. Sparge to get a tad more than 2 gallons. Cool and throw in that 2oz of pale malt. Cover and let stand overnight. This might sour the beer nicely, or it could turn out horrid, we'll see.
This was my first all-grain, so my methods are shitty since my equipment is lacking. (just 2 pots and a spoon, and it's impossible to hold temp on the stove. kicking myself for not buying the 2 gallon cooler at Target...) But I hit my OG and my volume simultaneously, which is awesome (good thing I assumed I would only get 60% efficiency).
Anyway, tomorrow I will see how it's coming along, and then finish brewing: Strain to remove grains, bring to boil, add 3/8 oz Tettnang for 15 mins, cool and pitch yeast. I would have liked to use Wyeast 1007 (German ale), but I'm too cheap to spend $7 on yeast for a $5 batch of beer. (I'm also supposed to get the Lactobacillus culture, but if I'm not spending $7 I'm sure not going to spend $14) I was going to get Fermentis S-33 instead, but the LHBS was out. So I'm going to use US-56, and maybe add some Windsor for kicks, both of which are hanging out in my frige doing nothing anyway. It should be interesting. Either way, it will be beer. Unique beer. ;D
OG = 1.031
**For those who want a better recipe for a Berliner Weisse, just use 1/2 German Pils and 1/2 wheat malt and about 4-5 IBUs of noble hops in a short boil. Pitch a German ale, Hefe, or Kolsch yeast and the lactobacillus culture and let it go. Carbonate a lot (3-3.5 volumes). Sour wheat: good for summer. Straw optional.
Berliner Weisse-style ale (royally botched)
2 gallons
All-grain
1.5 lbs German Pils
1 lb White wheat malt
1/4 lb acidulated malt
(2 oz German pale malt, don't mash, it's for later)
Mash into water at 102 to get a initial mash temp of about 92. Hold for 20 mins, add heat to get to 122, hold for 20 mins, add hot water to get to 148, hold for 30 mins, add heat to get to 158, hold for 10 mins, mash out. Sparge to get a tad more than 2 gallons. Cool and throw in that 2oz of pale malt. Cover and let stand overnight. This might sour the beer nicely, or it could turn out horrid, we'll see.
This was my first all-grain, so my methods are shitty since my equipment is lacking. (just 2 pots and a spoon, and it's impossible to hold temp on the stove. kicking myself for not buying the 2 gallon cooler at Target...) But I hit my OG and my volume simultaneously, which is awesome (good thing I assumed I would only get 60% efficiency).
Anyway, tomorrow I will see how it's coming along, and then finish brewing: Strain to remove grains, bring to boil, add 3/8 oz Tettnang for 15 mins, cool and pitch yeast. I would have liked to use Wyeast 1007 (German ale), but I'm too cheap to spend $7 on yeast for a $5 batch of beer. (I'm also supposed to get the Lactobacillus culture, but if I'm not spending $7 I'm sure not going to spend $14) I was going to get Fermentis S-33 instead, but the LHBS was out. So I'm going to use US-56, and maybe add some Windsor for kicks, both of which are hanging out in my frige doing nothing anyway. It should be interesting. Either way, it will be beer. Unique beer. ;D
OG = 1.031
**For those who want a better recipe for a Berliner Weisse, just use 1/2 German Pils and 1/2 wheat malt and about 4-5 IBUs of noble hops in a short boil. Pitch a German ale, Hefe, or Kolsch yeast and the lactobacillus culture and let it go. Carbonate a lot (3-3.5 volumes). Sour wheat: good for summer. Straw optional.
