I am really enjoying the Berliner Weisse I brewed last winter. It is a great drinkable summer beer with a nice acidity, but I was wondering if I could make a similar end product with a shorter fermentation period.
4.5 lb german pils
3 lb white wheat
.25oz Hallertau pellet boil
.25oz Hallertau pellet finish.
OG- 1.028 @ 80.
5/31/10- Mash in at 122 for 20 min. Decoct to 144 for 15 min. Decoct to 149 for 30 min. Decoct to 162 for 20 min. Decoct to 172 for 10 min (mash out). Boiled for ten min, cooled to 100 degrees and pitched wyeast lactobacillis. Let this ferment warm for 3 days before adding wyeast German Weisse. Something either got in or was in and started to ferment before the addition of the yeast though. Still tasting good thus far. Will bottle soon.
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