Raspberry Berliner Weise (Sour) – All Grain

Description

Our all grain kits are our own tried and tested recipes. Included in the kits are the Grain Bill only, that you can then add Hops and Yeast needed to make 20L of beer. The grain can be pre-milled ready to be used in any BIAB, Grainfather/single vessel or multi vessels system. Feel free to purchase just the grain kit and add your own preference of hops and/or yeast to your order.

Berliner Weisse is a wheat beer made with traditional warm-fermenting yeasts and lactobacillus culture. The taste is refreshing, tart, sour and acidic.

The history of this once booming style is a bit of a mystery. The original versions of Berliner Weisse were thought to be influenced from a style of Broyhan beer, named after Cord Broyhan, the brewer who concocted this wheat based brew in 1526. Over time, the style evolved into the tart, dry, and effervescent wheat beer we know today. Even Napoleon Bonaparte was touting Berliner Weisse as the “Champagne of the North”, but then, just as fast as those 700 German breweries were pumping it out, the style went the way of the dinosaurs. If I had to fancy a guess as to what led to the demise of Berliner Weisse, I would say it was the growing popularity of all those clean and delicious pale lagers throughout the region which eventually pushed out the tart and refreshing brew. Luckily for us, Berliner Weisse has made a steady comeback over the last half a decade thanks to both home brewers and the unquenched thirst of the sour beer drinking population.

Brew up a batch and let us know how you like it!

Philly goes to Berlin (Raspberry Berliner Weisse Base)

Berliner Weisse

Batch Volume: 23 L
Boil Time: 60 min

Vitals

Original Gravity: 1.032
Final Gravity: 1.005
IBU (Tinseth): 5
BU/GU: 0.15
Colour: 4.5 EBC

Mash

Temperature — 65 °C — 60 min
Mash out — 76 °C — 10 min

Malts

1.2 kg (44.4%) — Gladfield Wheat Malt — Grain — 4.2 EBC
1 kg (37%) — Gladfield Pilsner Malt — Grain — 3.8 EBC
500 g (18.5%) — Blue Lake Maltings  Flaked Wheat (BLM) — Grain — 3.2 EBC
330 g — Corn Sugar (Dextrose) — Sugar — 0 EBC — Boil — 0 min

Hops

3 g (5 IBU) — Magnum 12% — Boil — 60 min

Yeast

1 pkg — Lallemand (LalBrew) Philly Sour 75%

Fermentation

Primary — 25 °C — 10 days
Cold Crash — 1 °C — 3 days

Fruit

(Fruit not included in kit)

1 kg — Raspberry pureé — Primary Day 0 (Yeast Pitch)
1 kg — Raspberry pureé — Primary Day 5

You can add many varieties of fruit to this base beer, use this as a guide for how much and when to add.

Some popular additions are:

• Mango and Passion Fruit,
• Cherry,
• Blueberry,
• watermelon,
• Lime,
• Pineapple,
• Hibiscus,

Brewfather Recipe