Will Othe Wisp Weisse NHC 2004

Richard Nilles

Berliner Weisse

for 5.5 U.S. gal (20.8 L)

Ingredients

            2.75     lb (1.25 kg) Pilsner malt

            3.75     lb (1.7 kg) wheat malt

            1.25     oz (35 g) EK Goldings whole hops, 4.7% alpha acid (15 min)

                        Wyeast No. 1007 German ale yeast

            5.0       oz (142 g) corn sugar to prime

                        lactic acid

 Specifics

            •          Original specific gravity: 1.022

            •          Final specific gravity: 1.004

            •          Boiling time: 15 minutes

            •          Primary fermentation: 39 days at 74° F (23° C) in plastic

Directions

Mash 5 lb of grains at 153° F (67° C) for 60 minutes. Let cool to 100° F (52° C) and hold for 36 hours. Add remaining grain with 2 qt (1.9 L) boiling water. Hold at 125° F (52° C) for 20 minutes. Add 6 qt (5.7 L) boiling water. Hold at 149° F (79° C) for 60 minutes. Add lactic acid at bottling to increase sourness.

Judges’ Comments

“A good example of Berliner Weisse. Not much wheat seems to have been used. Seems more citric than lactic.”

“Nice 17C, classic souring. Could use a wheat presence at the end.”

“Crisp, tart beer; nice example of a hard style to make. Could use more wheat character. Brett. Seems like it is present in small amounts.”