New to brewing. Want a Berliner recipe

Discussion in 'Homebrewing' started by mverity, Jun 24, 2013.

?

What type of Berliner should I make?

  1. Mango

    1 vote(s)
    7.7%

  2. Peach

    3 vote(s)
    23.1%

  3. Blackberry

    3 vote(s)
    23.1%

  4. other

    6 vote(s)
    46.2%
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  1. mverity

    mverity Initiate (0) Oct 6, 2012 Florida

    So I've brewed a few times, but only using preset recipes where the malt came in a measured bag, and it came with step by step instructions. I'd like it very much to make a Berliner/Florida Weiss. I have two 6 gallon carboys and a large pot with seal able lid. I've read some recipes on various websites, but they all speak in terms that I don't quite grasp. I do have a home brew store close by and I need to swing by there for ingredients. Any help would be majorly appreciated.
     
    #1 mverity, Jun 24, 2013
  2. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    4.5# Wheat DME

    0.5 oz noble bittering hop

    Pitch pack of US-05 & a vial / pack of lactobacillicus culture.

    Wait.
     
    #2 kjyost, Jun 24, 2013
  3. homebrew311

    homebrew311 Pooh-Bah (2,144) May 19, 2008 Illinois
    Pooh-Bah Trader

    I've been considering making a my first Berliner as well... my question is, if I use lacto, do I need a dedicated carboy and siphon? This has prevented me from brewing sours up to this point, and I suspect it is the same with a Berliner, just want confirmation.
     
    #3 homebrew311, Jun 24, 2013
  4. Nofear048

    Nofear048 Initiate (0) Sep 5, 2010 Illinois

    Yes You need To need a dedicated carboy and siphon
     
    #4 Nofear048, Jun 24, 2013
  5. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California


    You don't NEED any dedicated equipment to make sours, just make sure you are thorough in cleaning and sanitizing. However, I would recommend using separate plastic equipment (hoses, siphon, bottling bucket, etc) as those tend to harbor bacteria very well. I have used my glass carboys for sours and non-sours without any issue.
     
    #5 nanobrew, Jun 24, 2013
    Gilmango likes this.
  6. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    i kind of agree.
    i've been making sours for a year. never had a cross infection (that i know of). i kind of have 2 sets of equipment, but they rest in the same container. so, like, i assume infection would happen. plus i only have 1 autosiphon.

    discussed in previous threads: hoses are the only thing that may require 2 sets. everything else? likely not.

    and glass carboys: i'd argue that, since it is impossible to reach in and scrub a carboy, there is a risk of pockets of yeast that can avoid a carboy brush and possibly not get killed by starsan.
     
    #6 atomeyes, Jun 24, 2013
    Eriktheipaman likes this.
  7. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    4# Wheat DME for 5 gallons, 1oz Liberty, 15 min boil, cool, pitch a 1L starter of 50g DME to 1L apple juice and a package of Greek Yogurt fermented warm for a week (entire starter). Let it go for 1 month. If no DMS, bottle with Brett and enjoy in 3-4 weeks.
     
    #7 jbakajust1, Jun 24, 2013
  8. Tieman

    Tieman Devotee (349) Oct 16, 2007 California

    #8 Tieman, Jun 25, 2013
  9. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    #9 VikeMan, Jun 25, 2013
  10. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    Yeah.. 30 min boil and it's got pilsner malt in it?
     
    #10 FATC1TY, Jun 25, 2013
  11. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah


    You would think longer with the Pils, but quite a few, including Old Sock do no boil Berliners. I boiled my Wheat DME for 15 mins and pitched just the yogurt and it became a DMS bomb for a few weeks. DMS is fading on it now though at 3 weeks.
     
    #11 jbakajust1, Jun 25, 2013
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