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25-06-2022, 07:33
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/06/lets-breew-1834-berliner-weisse.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWNAwDkEWC4KoKPATDmDquuib9E8GiCopKak6NSODH1 JiCqkVoiRTohUk8mAEHBi_Zeku5fKlTyiRDTJZYja0LwdcgYBq NHobhA75YuNyL70UCF6_wUo5vrflhhgemBTgKKPSEdLbQ9H6_b xPr3wD9eJd30r4ti_vPirGCAScmTa0Bh5CwOUAjR6Q/s320/Landre_Berliner_Edeleisse.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWNAwDkEWC4KoKPATDmDquuib9E8GiCopKak6NSODH1 JiCqkVoiRTohUk8mAEHBi_Zeku5fKlTyiRDTJZYja0LwdcgYBq NHobhA75YuNyL70UCF6_wUo5vrflhhgemBTgKKPSEdLbQ9H6_b xPr3wD9eJd30r4ti_vPirGCAScmTa0Bh5CwOUAjR6Q/s449/Landre_Berliner_Edeleisse.jpg)
This is based on the description in Johann Heinrich Moritz Poppe ‘s "Die Bierbrauerei auf der höchsten Stufe der jetzigen Vervollkommnung"
I’ve had to make a few guesses. Such as the OG and FG. Which I’ve based on the ingredients and analyses. I could be wrong.
What I am certain about is the proportion of wheat and barley malt. Which was three to one. Though I wouldn’t be surprised if it varied from brewery to brewery
Altmark hops were specified. I don’t think they exist anymore. So, I’ve plumped for Hallertau. Given the low level of bitterness, it probably doesn’t matter so much which type of hops you use.How sour should it be? That probably depends on how long you age it. Bottle-conditioning for at least a couple of weeks is the way to go.
1834 Berliner Weisse
smoked wheat malt
7.50 lb
75.00%
lager malt
2.50 lb
25.00%
Hallertau 15 mins
1.25 oz
OG
1045
FG
1021
ABV
3.18
Apparent attenuation
53.33%
IBU
13
SRM
3
Mash single decoction
Boil time
15 minutes
pitching temp
66º F
Yeast
Wyeast 2565 Kölsch
Lactobacillus clausenii
Brettanomyces clausenii
action
temperature
time (minutes)
Mashed in
100º F
30
first rest
133º F
30
deoction with hops
15
mash out
167º F
More... (http://barclayperkins.blogspot.com/2022/06/lets-breew-1834-berliner-weisse.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWNAwDkEWC4KoKPATDmDquuib9E8GiCopKak6NSODH1 JiCqkVoiRTohUk8mAEHBi_Zeku5fKlTyiRDTJZYja0LwdcgYBq NHobhA75YuNyL70UCF6_wUo5vrflhhgemBTgKKPSEdLbQ9H6_b xPr3wD9eJd30r4ti_vPirGCAScmTa0Bh5CwOUAjR6Q/s320/Landre_Berliner_Edeleisse.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWNAwDkEWC4KoKPATDmDquuib9E8GiCopKak6NSODH1 JiCqkVoiRTohUk8mAEHBi_Zeku5fKlTyiRDTJZYja0LwdcgYBq NHobhA75YuNyL70UCF6_wUo5vrflhhgemBTgKKPSEdLbQ9H6_b xPr3wD9eJd30r4ti_vPirGCAScmTa0Bh5CwOUAjR6Q/s449/Landre_Berliner_Edeleisse.jpg)
This is based on the description in Johann Heinrich Moritz Poppe ‘s "Die Bierbrauerei auf der höchsten Stufe der jetzigen Vervollkommnung"
I’ve had to make a few guesses. Such as the OG and FG. Which I’ve based on the ingredients and analyses. I could be wrong.
What I am certain about is the proportion of wheat and barley malt. Which was three to one. Though I wouldn’t be surprised if it varied from brewery to brewery
Altmark hops were specified. I don’t think they exist anymore. So, I’ve plumped for Hallertau. Given the low level of bitterness, it probably doesn’t matter so much which type of hops you use.How sour should it be? That probably depends on how long you age it. Bottle-conditioning for at least a couple of weeks is the way to go.
1834 Berliner Weisse
smoked wheat malt
7.50 lb
75.00%
lager malt
2.50 lb
25.00%
Hallertau 15 mins
1.25 oz
OG
1045
FG
1021
ABV
3.18
Apparent attenuation
53.33%
IBU
13
SRM
3
Mash single decoction
Boil time
15 minutes
pitching temp
66º F
Yeast
Wyeast 2565 Kölsch
Lactobacillus clausenii
Brettanomyces clausenii
action
temperature
time (minutes)
Mashed in
100º F
30
first rest
133º F
30
deoction with hops
15
mash out
167º F
More... (http://barclayperkins.blogspot.com/2022/06/lets-breew-1834-berliner-weisse.html)