Style: 23A - Berliner Weisse
For more information on brewing the style, see Designing and Brewing a Berliner Weisse.
Since this is the first sour of the BJCP project I thought I'd start with a simple favorite. Berliner Weisse is a low ABV, refreshing German sour with a hefty portion of wheat malt.
Typically a kettle souring step is used, but Lallemand just released a new yeast strain, Philly Sour that creates lactic acid during fermentation via Lachancea. Hopefully this will be a good way to knock out some of the sours on the BJCP list albeit with a bit of a cheat!
- 2020-8-15: Brewday
- Malts: 50/50 Weyermann Pils and Wheat
- Hop: Magnum
- Yeast: Lallemand Philly Sour
- OG: 8.6°P; FG: 1°P; ABV: 4%
- Final pH: 3.4
- 2020-8-21 (+6): transferred to keg secondary
- 2020-9-6 (+22): moved to keezer
Floor Manager Steve
4g of Magnum added at FWH
Into the fermenter
Philly Sour yeast
Away we go
2020-8-18 (+3): fermenter sample and pH check. This lines up with what Lallemand predicts with their "standard conditions wort": 3.2-3.5. I'll give it a couple more days before transferring to keg secondary.
2020-8-25 (+10): sample from secondary. Which is not the keg most of the beer went into but a gallon juice container that holds what was leftover. but the beer should be the same. Looking mostly clear and tasting like a Berliner although it's just mildly sour.