Quick Sour, No Chill, Fruited Berliner Weisse Full Brew Day
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- This video probably has more tips than any other I've made. You get a run down on how to quick (or kettle) sour, sanitize fruit for secondary, and make a Berliner Weisse beer!
Equipment links in the description below
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Equipment used:
Clawhammer Supply 120V Electric System: bit.ly/2ugBQKg
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
SS Brewbucket fermenter: bit.ly/2Ro2Yzk
Statis Glycol Chiller: bit.ly/2G5hABx
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Refactometer: amzn.to/39Hd45A
Brewfather App: bit.ly/38JXW7t
PH meter: amzn.to/34UEoye
Beer & Brewing article: beerandbrewing...
Brew Your Own hop flavor guide: byo.com/resour...
Beer Smith link: beersmithrecip...
Brewfather link: share.brewfath...
Nectarine Berliner Weisse Quick Sour No Chil
Berliner Weisse
4.1% / 9.8 °P
Recipe by
Flora Brewing
All Grain
Clawhammer
72% efficiency
Batch Volume: 5.5 gal (actual 5gal)
Boil Time: 15 min
Vitals
Original Gravity: 1.039 (actual 4.5%)
Final Gravity: 1.008
IBU (Tinseth): 7
Colour: 2.7 SRM
Mash
Temperature - 152.6 °F - 60 min
Malts (7 lb)
4 lb (35.6%) - Rahr Pilsner Malt - Grain - 1.7 SRM
3 lb (26.7%) - Briess Wheat White Malt - Grain - 2.3 SRM
Other (4 lb 4 oz)
4 lb 4 oz (37.8%) - Nectarine (fruit) pureed - Other - 0 SRM
Hops (0.25 oz)
0.25 oz (7 IBU) - Azacca 13.8% - Boil - 15 min
Miscs
3 ml - Lactic Acid 80% - Mash
Yeast
1 pkg - Fermentis US-05 Safale American 81%
1 pkg - White Labs WLP630 Berliner Weisse Blend - quick sour 76.5%
Fermentation
Primary - 65 °F - 14 days
I have been brewing beer at home for 30 years.
You brought the hobby to a whole new level.
Great work!
Thank You.
Wow, thanks!
The sour sounds delicious! If you have enough freezer space you can process the fruit the same day you purchase it, then throw it in the freezer to hold. Freezing breaks down cell walls and will help give a better extraction/yield.
Great tip!
I love sours, thank you for showing us how to brew it
My pleasure 😊
The ever present spray bottle of isopropyl sold me.
That pump sprayer is also great for rinsing glasses at tasting events!
I will be trying this soon
Another thumbs up!!!
Thank you! I can't wait to drink it! I might get wild and transfer it tonight so I can enjoy while I'm brewing tomorrow.
Thank you for adding metric.. really useful
Glad it was helpful!
This sounds bomb, too bad about the apricots but I love nectarines! Excited to see how it turns out.
I figured they have a similar flavor profile...Apparently if you want a strong peach flavor it's recommended to use apricots because the flavor carries through the fermentation better!
That makes sense!
Interesting brew, sours aren't my thing but curious to see how it all works. I also said similar when firing up the pump before replacing the tubing, warm sticky feet and a choice word or two...!
A beer fountain is only appreciated in certain times.
is it just me or is the audio a bit out of sync in the first half video, sorry I notice these things and then can't unsee it. Great Video tho I Love sours and Berliner Weisse are my second favorite sour after Gose. I've been enjoying the 3 video style its like recipe to glass very cool, I went from casually watching to looking forward to your videos.
Just made a sour, used good belly and it soured it in 18 hours
It was almost a catharina sour (maybe it is. I will wait for the next video. Just kidding). Now I have a problem. My next beer would be a hazzy session IPA. Now I am thinking about a Catharina Sour with caju fruit or seriguela. Nice video.
I've gotta get on this Catharina Sour thing... To the google I go!
@@FloraBrewing Actually it is just a very specific Berliner weisse with fruit made in Brazil. It was recognized by BJCP as a provisional style (X4). It is a little bit different from the ones you guys brew in US. Normally it is done with tropical fruits and the fruit must be more present than in the american ones. Sometimes, it is difficult to tell them appart.
@@FloraBrewing Even in Brazil, people debat it it should be considered a true style (or a made up one). In my opinion, the beginning was a little artificial. However, since so many people and breweries are making following the guidelines, it became one.
Hi Flora, great video. May I ask how long you keep the fruit in the fermenter? Cheers
Until I transfer it into the keg, this was a week or so
Added to the list of experimetal batches! 😁 (the list is getting longer and longer) also how would you go about testing/using unknown kinf of hop (wild hops)? I will be picking up some tomorrow that seem to be growing nearby (a bit late but there is still some green ones) :)
Man I'm not sure! I think the best test would maybe be a tea but if there's not a ton to use I would just do a small batch and throw them in as an experiment!
@@FloraBrewing best test would be the tea for sure... would do that if I had found them sooner...next year :) but was also thinking of using them in a 5 gal batch with two additions (depending on how much I will harvest) :)
Which ph meter are you using?
Does brewing in your home create alot of moisture on the walls? or concern with moisture damage?
do you have A.C. on while doing this? or an outdoor fan?
These are what stop me from brewing in my house.
Hello! great video! I have a couple of question. Why using camden tablet when you can boil your purée to sanitise it? and why adding lactic acid when the purpose of a kettle sour is to add lactobacillus which will metabolize acid lactic by itself? And what was the result?
Recipe sounds great!
The fruit wasn't boiled it was put in raw. The Lactobacillus works better when it's a lower PH and you prevent other bugs from spoiling the wort by dropping the PH low.
Nice channel
Thanks!
Which mill do you have (2 or 3 rollers)? Also, what size of crush?
2 roller monster mill. I do slightly smaller than a standard credit card, this one doesnt have measurements on it so I kind of eyeball it.
How did you sterilized your fruit?
Camden tablets are sexy. Lol
sexy magic
🇳🇴🍻🇳🇴
Ssssssssssssssmokin'!