Berlin-Er-We-I-See

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.