Berliner Weisse (For Intermediate Homebrewers)

Name: Berliner Weisse (For Intermediate Homebrewers)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 1 kilograms German wheat malt; 1 kilograms German Pilsner Malt; 227 grams rice hulls

Berliner Weisse (For Intermediate Homebrewers) is a vegetarian hor d'oeuvre. This recipe serves 40. One serving contains 336 calories, 11g of protein, and 7g of fat. If you have german wheat malt, german pilsner malt, rice hulls, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F.

Ingredients you will need

Grains

Water

Remove from heat.

Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F

Ingredients you will need

Pils

Malt

Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid.

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Grains

Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.

Equipment you will use

Pot

Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.

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Water

After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

Ingredients you will need

Water

Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.

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Grains

DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.

Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.03

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Alcohol