Wednesday, January 19, 2011

Tips for the Time Constrained Brewer: Part 3

The final part in this series is going to discuss the No Boil method. And if you're thinking to yourself that there isn't a beer out there that doesn't require a boil, then think again. And the one I'm going to specifically discuss is the Berliner Weisse.

The Berliner Weisse beer was originally concocted in Germany hundreds of years ago. It's not a very strong beer and only comes in at about 3% or so. Now, being home brewers we don't have to stick to those guidelines if we don't want to. With the Berliner Weisse, you typically add about 25-50% wheat to your grain bill. Now this method can only be done by brewing All Grain. Here's a recipe for a simple Berliner Weisse and how to brew it. Bittering hops are completely optional. Since this beer usually has less than 10 IBUS I sometimes find that you don't even need to add bittering hops.

Also, this is a sour beer. It's not a very sour beer, but it will give you a tart flavor in the finish. And souring all depends on how long you let it sit in order to get the sourness level you desire.

Berliner Weisse 5 gallon batch based on 75% efficiency

4 lbs 2-row pilsner
3 lbs wheat
WLP 011 European Ale yeast

Dough in as usually with 1.25 qts per lb of grain. Hit a mash temp of about 148 and let that rest for an hour or so. Then, stir up the grain so the temp falls to below 110 degrees. Once this is accomplished add a handful of crushed grain to the mash and stir well. By doing this you are naturally adding Lactobacillus to the mash and this is what's going to make it sour. Let it sit over night or for a day or two. WARNING: The mash is really going to smell like rotten trash. Don't be afraid of it, it's just fine. But it will smell rancid; that's just the Lacto doing it's job.

After you've let it sit, sparge as normal with about 200 degree water and get as much sugars out as possible. Collect in your kettle and heat the wort to about 160 degrees and pasteurize it. That's it. Cool it down and add your yeast and you're done.

Proceed with normal fermentation and bottling. And there you have it. Pat yourself on the back for making a sour beer!


Matt said...

Another way you can make a No boil beer is with Extract and IsoHop .

Just warm up the extract in some water to 168 to pasteurize it (especially dry extract)also add any pellet hops at this time then cool it down by adding add clean cool filtered water or bottled spring water then add 1-10 mL of IsoHop per 5-6 gallons depending on your hoping rate.

If you plan ahead You can also plan ahead and boil the water for 10 mins and use the No-Chill method to cool it down so you have pasteurized water ready for your no-boil brew or no-boil kit.

Basement Brewer said...

Thats an interesting way of doing a sour beer. Seems like it would be pretty easy... I guess it could work with any beer, you could just boil at the end to stop the souring process. Have you guys tried this? Anyways, great post, real food for thought,

Homebrew Junkie said...

I've only tried this on small batches. I'm not a huge fan of sour beers. Give it a shot, though. It'll work out well.

Home Brewing at MSB said...

These are a good series of posts. I have recently been making smaller batches simply because it doesn't take as long to bring smaller amounts of wort to the boil. I might have a go at a Berliner.

Home Brew said...

Nice tips of series you share with us for making the sour home made brew..The all series looks awesome and well interesting...Thanks allot buddy to share your recipe.

Home Brew said...

Thanks for sharing the tips. I'll definitely try this out.

Darryl Johnstone said...

I like the concepts here of trying to shorten the brew session. I'm in a similar situation with young children and have tried many tactics to try and shorten my brew session, or at least ease the appearance of the length. These are a few of the approaches I use (All grain brewing):
1 - Day before, measure all my water, mill grains, get as much equipment ready and in place as possible
2 - Heat mash/sparge water on the stove mid morning and start mash just before lunch time with the kids. After lunch, mash is done and sparge water is up to temperature. Do the sparge, and place on stove top covered with med+ heat. This should keep your wort in a safe temp zone and slowly creep towards boiling temp. You can leave this for a few hours.
3 - When kids finally go to bed, your wort is ready, and nearly at boiling temperature already. Ramp up to boil on outdoor burner is quick.
4 - Have good chiller and pre-chiller. I built a good water pre-chiller that I pack in an ice bath to maximize cooling. I get down to pitching temps 10-15 minutes faster.

Home Brewer said...

Very nice post. I wasn't aware that you could do this.

Shaz said...

Thanks for the info and sharing your recipe. I haven't done this before but I'd like to give it a shot.

James said...

Good tips. It seems as if we are always lacking for time when we brew. That is the nature of the beats for me...

Rhen said...

This is pretty cool. Thanks for sharing it! I wonder who originally tried out this process and decided to press on through the rancid smell and drink the beer later... :)

Gary Mottram said...

This is great advice, thanks! I had no idea this was possible, to be honest. I'll definitely be trying this out in a brew or two's time.