by Mike Dixon
2nd Place TRUB 2002
Berliner Weisse - 5 gallons
3 lb. Belgian pale malt
3 lb. Wheat malt
104° F 10 min
122° F 35 min
144° F 10 min
147° F 20 min
162° F 20 min
170° F 10 min
105 minute boil
0.1 oz. Perle (8% AA, 105 min.)
0.1 oz. Perle (8% AA, 15 min.)
Wyeast 2565 - Kolsch
Lactobacillus delbruckii culture (Wyeast 4335)
Ferment at 60° F for 4 days then keg with reserved unfermented 2 1/3 qts of
gyle
Age for 3 months at 60° F
OG 1.032
FG 1.004
IBU 6
Note: Added small amount of lactic acid for competition to boost the sour
nature. Without the addition the beer would not have scored as well. Next
time I will make the beer and let it go two days with the lacto culture and then
add the kolsch yeast.