Berliner Weiße
In April 2011, I brewed my second Berliner [Style] Weiße.

The recipe can be found here: (though I got >75% efficiency instead of the target 65%, so I ended up making almost 30L instead of the target 18).

I mashed normally, and then let it sit for 24h to cool to around 30°C, I then threw in 1 pound of uncrushed 2-row (lactobacillus lives on the husks), and let it sit for around 48h. I added a litre of boiling water a couple times over the course of that time to keep the temperature around 25°C.

When I tasted it, it was sweet & sour. Just right, I hope.
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