Berliner Weisse Recipe

[cryptofix]

I just joined a home brewing club in town. A member talked about a beer that won first place at the Indiana State fair last year. The beer was a Berliner weisse beer which I have never heard of before. Since it was a German beer, it immediately got my interest. Can someone give me a recipe for this beer and a marzen beer?Nothing too complicated to make since I am still new at this craft.

 

[smh]

Here's my recipe below. Make note that I used Wyeast 3191, beersmith didn't have it in it's list and I couldn't bother adding it.

I had the first bottle tonight almost 4 weeks after pitching the yeast, 1 week after priming to 2.5 volumes. It's still not carbed completely, and doesn't taste as sour as I expected. It is quite good though, and about as simple a recipe as you'll find.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Berliner weisse
Brewer:
Asst Brewer:
Style: Berliner Weiss
TYPE: Extract
Taste: (30.0) Nicely soured after ~2.5 weeks in primary. Actually used Wyeast 3191 berliner weisse blend. Fermentation temperatures fluctuated from ~80-95degrees F.

Recipe Specifications
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Boil Size: 3.25 gal
Post Boil Volume: 3.12 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.029 SG
Estimated Color: 3.6 SRM
Estimated IBU: 4.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 15 Minutes

Ingredients:
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Amt Name Type # %/IBU
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 1 50.0 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 2 50.0 %
0.50 oz Tettnang [6.00 %] - Boil 5.0 min Hop 3 4.6 IBUs
1.0 pkg Berliner Weisse Blend (White Labs #WLP63 Yeast 4 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 2 lbs
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Sparge: Remove grains, and prepare to boil wort
Notes:
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