Back to SearchBerliner Weiss (guava/mango)
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Beer Style: Berliner Weisse
Recipe Type: all-grain
Yield: 8 gallons
Description:
This is a first attempt at a GF Berliner Weisse recipe with fruit. Millet is the primary grain source with some rice and buckwheat. A nice clean yeast is used to ensure a crisp base. Chemically soured with lactic acid after fermentation to taste (though this could be done via kettle souring). Additions of mango and guava are made in secondary in separate fermenters to achieve tart, fruity, refreshing beers. Mango and guava can be substituted with any fruit of choice.
Taste Notes ~
Brewday: April 8, 2018 - Beer is a light golden color, slightly hazy. Typical color for a Berliner Weisse. Not much aroma, if anything, it is very grainy. Mouthfeel is thin, with lots of caramel sweetness. Adding some lactic acid which provides some nice balance to the sweetness. Should prove to be a good base for fruited Berliners. 13 April: - Aroma is light, sweet, and estery, a bit of spice, some pineapple and other tropical fruit, similar to what I would expect for a Belgian white ale. Flavor initiallhy is more of the same, light caramels as well with the fruit notes. After adding the lactic acid, the tropical fruit is accentuated on the backend. Overall, this seems like a good base for adding mango and guava. Overall, very light and refreshing. - After adding the fruit/lactic acid to the beer, the flavor of each accentuated the fruit that was added with a nice tartness with a decent amount of sweetness still present. May require more lactic acid, but we'll see where the beers end up at. After a few hours, the mango beer was putting off some rhino farts. May 21: - Guava: - Mango: Aroma has some sharp/odd sulphur smell with tart lemon. Tastes is initially a little funky, but cleans up quick. Overall, this beer is a mango bomb. Rich mango flavors, lots of tartness, some slight sweetness on the backend. Pretty close to perfect aside from the rhino farts. 17 April: - Guava: Aroma is light guava, color is light with a pinkish ting. Flavor is guava, strawberry, estery, sweetness in the middle with tartness and guava filling in the backend. There are some bready notes in the middle. Could use more lactic acid - Mango: Flavor does not have much sulfur (intent to blow off the beer several times once kegged. Nice mango flavor, a bit more tart than guava. 8 June: - Both have nice fruit complexity, but not too much. The solids have since fallen out. Any rhino farts are now gone in mango, though head retention isn't that great. Guava on the other hand has great head retention. Flavor is bright and fruity, with light tartness, a hint of sweetness, and the flavor sits on the tongue. Thoughts from the family is that mango > guava. May be due to pH difference.
Ingredients:
- 6.00 gal Light and malty Water
- 1.45 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc
- 1.28 g Calcium Chloride (Mash 60 min) Misc
- 0.93 g Epsom Salt (MgSO4) (Mash 60 min) Misc
- 1 lbs Rice Hulls (0.0 SRM) Adjunct
- 4 lbs Pale Millet Malt (1.3 SRM) Grain
- 3 lbs Pale Rice Malt (1.1 SRM) Grain
- 2 lbs Organic Pale Buckwheat (2.0 SRM) Grain
- 8.00 oz Cara Millet Malt (7.0 SRM) Grain
- 3.00 ml SEBflo TL (Mash 75 min) Misc
- 3.00 ml SEBstar HTL (Mash 135 min) Misc
- 1.00 ml AMG-300L (Mash 75 min) Misc
- 0.50 oz Saaz [3.8%] - Boil 20 min Hops
- 8.00 oz Honey (Clover) [Boil for 5 min] (1.0 SRM) Sugar
- 1 pkgs SafAle German Ale (DCL/Fermentis #K-97) Yeast
- 4 lbs 8.00 oz Fruit - Guava (0.0 SRM) Adjunct
- 4 lbs 8.00 oz Fruit - Mango (0.0 SRM) Adjunct
- 5.00 ml Lactic Acid (Secondary 60 min) Misc
Additional Instructions
Primary Ferment: Boil Size: 9.37 galBeer Profile
Original Gravity: 1.033Final Gravity: 1.007
Alcohol by Vol: 3.5%
Color SRM: 2.4
Bitterness IBU: 3.7
Recipe Type: all-grain
Yield: 8.0 Gallons
Procedure:
Brewday: April 8, 2018 Plan: - Brew 6 gallons (7.25 pre-boil) of wort and split between 2 fermenters (1.038 SG starting --> 1.031 after adding 1 gallon to each) - Add guava to one batch and mango to the other - Use 2 kegs: one keg with 2 gallons of mango, one keg with 2 gallons of guava (or 3 with one blended???) Prep: - Measured grains and staged night before - Ground everything twice (rice at larger settings) Mash: - Added HTL enzyme ontop of grain before adding water - Added about 3 gallons of liquid vs 2 gallons to achieve temp - Initial temps measured in the 170s, after 40 minutes, after stirring, temps were from 155 to 177 deg F - Added about 7 qts of 55 deg F water to drop temp down to just below 130 deg F. - Added Beta-glucanase and AMG-300 after droping temp down to 130 deg F and stirring lots - Sparged 3 times to collect as much wort as possible, final sparge gravity was 2 Brix or about 1.008 Boil: - Boiled for 40 minutes, added Saaz and clarifying agent - Waited until 5 minutes left and added honey - Moved immediately following to sink to allow cool (took about 30-45 min to get down to mid-80s) - Added water to reach final volume of 8 gallons - Final gravity measured at 1.030 (1.027 at temp of 80 deg F) Fermentation: - Separated beer across 2 fermenters (approx 4 gallons in each one) - Pitched 1 K-97 between the 2 fermenters (note: forgot to add yeast nutrient to brew) - Shook vigoriously for about a minute each - Set in family room for primary April 9 - First morning after the start of fermentation, the smell was of sweet caramel. After the full day, the aroma had some sulfur in it. - Added 1.5 tsp of diammonium phosphate to each fermenter to add some yeast nutrient. April 10 - Sulfur aroma has gone away, strong krausen has returned April 12 - Moved fruit into the fridge for thaw, plan to add on 13th provided gravity is good. April 13 - Measure gravity at around 1.007. Looks sufficient to add fruit. - Tried to measure pH but the strips I have are pretty poor. Added about .5ml of lactic acid to about 10 oz of beer and got desired tartness. Will reevaluate after fruit addition and fermentation. - Added fruit, not a significant change in gravity from fruit additions according to refractometer. - After half an hour, fermentation has restarted - Added about 1 tsp of yeast nutrient to the mango beer due to the sulfur aromas coming off the beer (it was noticiable upon reentry into the room). Also, this beer was not generating the krausen the guava beer has (~2") April 14 - Rhino farts returned in the mango beer and no krausen was forming. Added some yeast nutrient and a krausen formed, however sulfur production was still strong. May be due to lack of O2??? After initial fermentation, the Krausen quickly receded on mango, but was still present days later for guava. April 17: - Secondary fermentation krausen has fallen. Sulfur smell is still strong in the mango beer. April 21: - Transferred to kegs o Measured guava at 1.006 (1.004 adjusted at 72 deg F); added 15ml of lactic acid to achieve taste o Measured mango at 1.007 (1.005 adjusted at 72 deg F); added 10ml of lactic acid to achieve taste - Will retaste beer when on tap May 21: - Guava pH = 3.5 - Mango pH = 3.8