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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





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