Xpertskir
Well-Known Member
I recently visited Cigar City and they had a kumquat Berliner Weiss and holy crap it was delicious. I have an email into the brewer asking him on some details but so far I'm leaning towards this
50/50 continental pils malt and white wheat
Mash hop to about 5 Ibus Mash at around 150
Abbreviated boil to drive off DMS and to isolate the souring agent
Add a handful of Kumquats at flameout
Cool and pitch homemade lacto starter and keep wort in the 90ish degree range for 2-3 days
Cool down to high 50's and pitch Kolsch Yeast
Normal process from here on out and depending on the level of kumquat flavor I may "dry hop" with some kumquats that I have previously frozen and thawed for 5-7 days. Probably shooting for a 4-6 week grain to glass turn around.
This beer was seriously delicious and I can only imagine hot weather makes it even better.
50/50 continental pils malt and white wheat
Mash hop to about 5 Ibus Mash at around 150
Abbreviated boil to drive off DMS and to isolate the souring agent
Add a handful of Kumquats at flameout
Cool and pitch homemade lacto starter and keep wort in the 90ish degree range for 2-3 days
Cool down to high 50's and pitch Kolsch Yeast
Normal process from here on out and depending on the level of kumquat flavor I may "dry hop" with some kumquats that I have previously frozen and thawed for 5-7 days. Probably shooting for a 4-6 week grain to glass turn around.
This beer was seriously delicious and I can only imagine hot weather makes it even better.