help with a beliner weisse

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help with a beliner weisse

Postby mark1964 » Thu Aug 06, 2015 16:31

Ive been researching the no boil method of making a wheat beer with lactobacillus to make it a sour beer. I need to hop it to 5.5 ibu. The plan is to use german pilsner pale wheat and rice hulls and hallertau hops. I want to do a decoction mash which means ill mash at 5 degrees for 45 mins then draw off 4 litres of the wort and boil for 15 mins with the hops. Problem is on brewmate it wont let me calculate this in the recipe. Anyone work out how many hops ill need to boil to get to 5.5 ibu.?
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Re: help with a beliner weisse

Postby Mr. Dripping » Thu Aug 06, 2015 16:45

What is the OG of the wort and AA% of the hops?
Do you want the bitterness in Raeger, Tinseth, Daniels or Garetz?
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Re: help with a beliner weisse

Postby mark1964 » Thu Aug 06, 2015 16:51

Og is 1.052 the aa of hallertau hops should be around 6.3. Tinseth is fine thanks

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Re: help with a beliner weisse

Postby Mr. Dripping » Thu Aug 06, 2015 16:54

17g gives 5.8 IBU in 23 litres of wort
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Re: help with a beliner weisse

Postby mark1964 » Thu Aug 06, 2015 17:04

Thanks did I mention the hops are only boiled for 15 mins in 4 litres of wort. The brew length is 25 litres. The 4 litres of boiled wort and the hops are returned to the mash tun and recirculated for a further 15 mins making an hour mash at 65 deg c. That's why I cant work out the ibus

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Re: help with a beliner weisse

Postby pittsy » Thu Aug 06, 2015 17:20

Hi Mark by info is different , from German wheat beers (Eric Warner , the weiss beer bible ) he lists what the breweries do and it's 50% pale wheat with 50% pilsner or pale ale malt , he mashes in approx 8 litres ( 19 litre batch ) at 40c for 10 mins then raise to 50c ( 55c if using pilsner ) for 35 mins , up to 62c for 10 mins rest then up to 64c for 20 mins then raise to 72c until rest complete ( iodine test but would assume around 40 mins ) 76c for 5 mins then mash out .Boil the wort for 105 mins adding half the hops at start and the other half with 20 mins remaining . Now he adds both a neutral ale yeast ( like Kolsch ) and lacto together which should ferment out within a week ( normal etc ) but then you need to condition for around 3 months but other info suggests adding yeast only at start then lacto after a few days and this will speed up the lacto conditioning part .Most Berliners add some raspberry syrup in the glass when drinking . Cheers .
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Re: help with a beliner weisse

Postby mark1964 » Thu Aug 06, 2015 17:28

thanks Mark I was thinking f using us 05 yeast 2 packs of lacto pitched together at the same time. Ill be adding some fruit to the secondary hopefully. The grain bill is 50/50 german pilsner and wheat. I could do that mash schedule as you say. I might try both ways and see the resuts

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Re: help with a beliner weisse

Postby mark1964 » Thu Aug 06, 2015 18:40

Mark if you have say a 4 kilo grain bill and you only mash with 8 litres of water it will be as stiff as a board lol am I understanding your post right?

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Re: help with a beliner weisse

Postby mark1964 » Thu Aug 06, 2015 19:29

anyone know who sells the lactobacillus malt miller doesn't stock it?

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Re: help with a beliner weisse

Postby pittsy » Thu Aug 06, 2015 20:39

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Re: help with a beliner weisse

Postby mark1964 » Thu Aug 06, 2015 20:42

thanks mark the white labs one seems to handle the beer better so ill get that

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