Brewing and Canning Blackberry Berliner Weisse
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Here's how to brew a sour fruit beer and then package into cans.
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RECIPE FOR 5 GALLONS:
3 lbs Pilsner; German
3 lbs Wheat Malt, Pale
0.50 oz Willamette [5.50 %] - Boil 15.0 min
1.0 pkg German Ale (Wyeast Labs #1007)
1.0 pkg Lactobacillus Blend (Omega #OYL-605)
4 lbs Puree; Blackberry [Primary] - Primary
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Love that little canning setup, really makes it look easy. And now you can send me beer without having to lose your precious glass flip tops!
Hahaha I’m not going to miss the days of wrapping up a glass bottle to send across country to you.
I made a Berliner Weisse just a couple months ago. Used Philly Sour and added Raspberries and Mangoes at the end. Turned out great! Cheers!
Glad you caught that valve in time!
Haha a little late…
That Berliner with so much Blackberry sounds really nice. Really need to make a Lacto sour instead of Philly Sour at some point! Really cool Can Seamer...makes me want one!
Yeah a little tarter than you get with Philly Sour - or that just may have been the absurd amount of blackberry…
@@TheHomebrewChallenge either or I gotta try that out!
3.2 ph is really low. The only Berliner weisse I know, that’s that sour is Berliner kindl and you usually mix it with syrup. I recommend to shoot for 3.8 to 4 and let the beer lager a bit, this way the sourness is a little more pleasant
Agreed. I was shooting for 3.5-4. That lacto works fast.
Hi, I wrote the MTF wiki page for kettle souring. 3.4-3.6 is a good range. 3.8-4.0 is in the range of non-sour beer, so probably too high for the style. Plenty of commercial American Berliners can get down to 3.2. Really though, Titratable Acidity is a better measurement for perceived sourness.
I love my benchmark canning machine. Great video as always.
Thanks!
I just purchased that can seamer last month and love it. So much easier to share the brews, I always hate asking for bottles back.
Really is.
Mackenzie is a super fun reviewer, hope you have her on again in the future!
Thanks, I agree!
Congrats on your canning success!
I CANnot deny it’s pretty cool. I’ll see myself out.
Wow this is my kind of beer! 3.2 is a little low but I bet the blackberry helps lift it a bit. Excited to see where you go with your labels!
Haha yeah label game is lacking!
Sounds delicious! I just started a Philly Sour blueberry berlinner weisse this weekend. I aspire to retry the same recipe with lacto souring sometime! And to canning some up to ship out sounds like a dream :)
Awesome - good luck with the beer!
I love my benchmark
Just canned whatever I had left over in my keg so I can brew more
That’s the way!
Tapcooler does make a can filling attachment.
Yes, that would have been perfect.
Thanks again
Oh man, this looks great. I usually do Berliner's without hops and do a staggered pitch Lacto and then a brettanomyces alongside another yeast like Kveik. If you have the ability to hold hold fermentation temperatures around 85, I found that the Brett. Clau...something or other has a real nice pineapple sort of ester at warm temps. It get's a little funky but not Jester King funky the longer it ages.
That sounds… really good!
Its funny because i just added a blackberry berliner weisse to the fermenter on Sunday.
Oooh yeah!
Love ❤️ I just got a benchMK too. Would love to send you a few brews. I’ve got a strawberry Milkshake IPA at the moment. Added 5lbs of strawberry purée to it 🤤
Oh my!!
Beer sounds like a nice combo of flavours.
I can't understand the $499 price tag for the can seamer though
Right? Canning systems are so unnecessarily expensive
I brewery at I help out at can't get many of the fruit purees he uses to and the few he can the prices shot so high up its unaffordable.
I may have missed the episode where you mentioned so can you clarify whether you are brewing in US or UK gallons?
US gallons
Going though some of your old recipes in the 99 brews challenge.
Are the volumes you use in UK Gallons?
US gallons
Nice One 👍 Is McKenzie also a brewer? ... Does she have a channel?
Can you add campden tablets to kill any yeast before canning with these high fruit puree beers so they wouldn't referment in transit? Did you carbonate from the keg?
Force carbonated in the keg, yes. Interesting idea with the Campden tablets. Would that work?
@@TheHomebrewChallenge I know it works with ciders and wine so they can then be back sweetened so I imagine it would work for beer too as it is used to kill any yeast present. I have wondered if this is what breweries are doing to stop can/bottle bombs.
Martin! Send me a beer! I'll send you one of mine!
The keg is drained on that one. But I’m up for a homebrew swap.
Martin Rules!!!!!
🙌
Great videos man! Have you thought to brew Cold IPA? Keep making good content! :D
Cold IPA??
@@TheHomebrewChallenge Lager like malts, but 20-30% malted rice flakes, IPA hops and warm fermented lager yeast 🍻 very pale and transparent.
Хорошее видео,но как же окисление?Таким способом просто невозможно избежать окисления)
Если использовать Tapcooler тогда окисление меньше раз можно углекислым газом залить. Но да, будет больше окисленя чем с бутылками.
@@NikitaVorontsov Банки скорее для больших ребят,а нам домашним пивоварам стекло подходит,меньше окисление будет.
@@WamBeer Вообще да, но просто прикольно)))
@@NikitaVorontsov Согласен прикольно, а если еще полиграфию на них наносить вообще космос будет!
Nice haircut
I love your videos, but as a native of the PNW and resident of the Willamette valley, your pronunciation of Willamette causes me pain.
Wil - lam’ - et
stress on the lam, right?
You should hear my German…
@@TheHomebrewChallenge with a British role I’m sure lol