I'm looking at doing my second Berliner weisse this weekend. I'm curious to know what ratio of wheat to pils/2 row everyone uses for their recipes. I used a 50% 50% German wheat to German pils last time. I think I want to ramp up the wheat on this, like most would on a hefe, but most of the recipes I'm seeing use 70% on the pils instead. Thoughts? I'll be doing a full sour mash for a few days and finishing the beer with a 5 min boil, some Hallertau, and Wyeast Kolsch yeast.
My attempt at this was a 60/40 ratio, favoring the barley. It wanted to stick when I sparged, and I had to do an unplanned mashout to get things running. Other than worrying about that, I would say go for as much wheat as you want.
I do around 60/40 for mine.. I like the sweetness of the wheat to balance out the extra sourness. I have a Kolsch yeast cake saved to pitch my gose on to, should pair nicely.
I do. Wheat is pretty sweet tasting to me, infact. I can pick it up pretty easy in beer for whatever reason.
