The Extra Sour Berliner Wiese #homebrew

UPDATE 2/21/2013 : pH measured 3.4, after being left out over night in a glass (i.e. no CO2)

I thought I did not like sour beers, until I had one, specifically a New Glarus.  It was awesome cherry with a sour to balance the sweet.  I then tried a Petrus Oaked Pale Ale which I really enjoyed  So, when, sometime later, I ordered “something like a Petrus, you know not too sour…”   was met with “Like Petrus, but not too sour?!!!!” I discovered I really like sours, apparently.  What I really discovered was that I like sour, but I m not fan of “funk.”  I think I just smell or taste it stronger  than many other people, so it overwhelms the beer.  Up until then most beers described as sour also had lots of funk (at least to me).

I am also a sucker for odd and more “natural” brewing techniques, and the idea of doing a sour mash by using naturally found Lactobacillus was too tempting.  Note, I did not try the beer first, I decided brewed it first.  It happened that James over at www.basicbrewing.com was also doing this, and the ran a podcast on it, as well a video.  I have links at the bottom.

I then bought a bottle of Full Sail’s limited release and shared it my Sister when she visited.  That’s when I discover she likes sour beers too!

My plan was to BIAB and just add a cup of 2 row to get the bugs in there.  The main tricks are to cut off O2, and keep the temp close to 120F.  This should keep the Acetobacter or Clostridium out.

Recipe is at http://hopville.com/recipe/1669338  The following is my motes and a diary and links:

8/24/2012 Mash day

  • Shot over 150 by a ways
  • BIAB Mashed,  Did not get a sample afterward, added 1 cup of grain to water when it cooled to 120F
  • Put the whole kettle into blue cooler with a water bath at 120

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  • I sealed the top of the pot with cellophane

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8/25/2012

  • Added hot water to bring outside to 120 a few times.
  • Used the autosiphon as a bilge pump
  • Souring smell leaking out (which means air in) is very nice.
  • I then got smart and added CO2 to top.

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8/26/2012

  • Water at 90 again, seems to be set point.  Drained most water, added tap water at 112, then 4 kettles full of boiling.  Temp was at 120 when I checked, expect that it will drop.
  • Souring smell is nice still.
  • You can see some white, but mostly grain near top.  I wonder if keeping so much water blocks O2 from getting there, or is there O2 in the water?  Maybe I should boil the water first.
  • Definitely will need to build a heat stick.

8/26/2012 9:49:20 PM :

  • Sour mash smelled sour and sweet, fellow homebrewer Jason says like Honey, dead on.

Brew Day!  ( I cannot now remember if I brewed at night or the next morning)

  • Boiled, added hops for 15 minutes.
  • 8 Brix on going into fermenter, 1032, oddly what I expected at mash.  Which is higher than I expected….
  • Tasted, sour is spot on, exactly what I expected from smell!  Very excited.  The honey taste is very much like a cough medicine mom used t make, 1/2 honey, 1/2 lemon and a shot of whiskey (honey coats the throat, lemon cuts the honey, whiskey opens the bronchial tubes, still more effective than anything else I have tried).

9/2/2012

  • Pulled a sample and a bottle for road trip to Denver added 2 carb drops to a 750ml bottle.
  • B1004 FG, lots of bubbles, moved carboy downstairs.  Was a bit warmer lately then I would like.

9/8/2012

  • Tasting with sister and mom:  WOW IS IT SOUR.  Honey taste is mostly gone, but comes back when it is flat.  At first I was like, this sip is nice, then ok I will try another, and push it away, and then, I was finishing my glass, the bottle and fighting my sister over Mom’s….

9/12/2012

  • Went to New Belgium brewery.  Tried La Folie for the first time.  Slightly less sour than my Berliner Weise…  But tastes a lot like it mixed with our barrel brew….  Hmmm…  I still have a keg at home….

9/16/2012

  • Brought it home brewers meeting, for some, too sour for the style, for sour lovers, there is no such thing…

12/18/2012

  • Mixed 1/3 and 1/4 with the barrel brew and brought it to the home brewers dinner, overall a huge ht.  We should have soured the barrel 🙂

Links to research:

Basic Brewing Video:

Basic Brewing Podcasts:

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