All Grain Recipe Kit - Berliner Weisse - Miami Weisse

More about the beer please!

This style is definitely a new world style as it does not fit into the BJCP Berliner Weisse category for being both stronger gravity, higher IBU and an optional whirlpool hop.
Higher Gravity Berliner Weisse without those pesky Lactobasciullus souring bacteria that can stay in your fermenter if not steamed or chemically castrated.
Using Philly Sour Yeast opens the door to making sour beers a breeze! Choose the level of sourness just by fermenting that first 48 hours up to 30°C for maximum lactic acid production. You could even throw in 200g to 400g of Dextrose to SUPER SOUR the beer (for all the Sour Warheads out there)
Or shoot lower around the 22°C for a more mild sourness.

History has shown us that Berliner Weisses had limitations within their brewing/fermenting process. Lactobacillus in particular could only be active at lower gravities 1.035 or lower, and only function within a certain IBU range under 10. If that just sounded like a bunch of homebrew jargon, then we'll simplify that a bit more. Lactobacillus in too strong sugar solution and too much bitterness from hops, doesn't sour the beer, it just sort of does nothing. There are also extra steps to making traditional sours like sour mashing and Kettle Souring. But all of that are extra steps that you and I don't have time for, so let's make it easy and fun. That is where Wild Brew Philly Sour comes into play, with its unique trait to produce lactic acid (a key component of Berliner Weisse/ Sour Ale Styles) but without being difficult to clean in your brewery later on. Typically high temperatures or very strong chemicals would need to be used.

For an absolute summer kick, add anywhere from 500g to 1.5kg of frozen fruit to your FermZilla All Rounder! This recipe has been made countless times with (All Frozen) Raspberries, Blackberries, Mulberries (if you can find them) and Blueberries. Raspberry definitely is the most powerful berry of the bunch! You would normally add these fruits near the end of fermentation and either cold crash and transfer to your keg to hold more sweetness, or let it ferment out for an extra boost of ABV% and some fruit. Keep in mind if you do transfer to your keg with unfermented fruit and let it warm up, it will ferment again. So best to store that cold and drink fast ;) It will be hard not to.

KegLand All Grain Recipe Kits

KegLand All Grain Recipe Kits are tried and true recipes. All recipes are designed and tested in house, award winning recipes or designed by noted home brewing luminaries such as David Heath. We also have a range of kits brought to you by the breweries themselves!

All KegLand Recipe Kits are best enjoyed from the keg! However,  they are also suitable for bottling or canning.

Every kits comes complete with all malt, yeast and hops required!

Please select your batch size and milling option when ordering.

What's In The All Grain Recipe Kit?

Hops

1 x KL36306 Wai-iti - (25g Pellet Hop)

Yeast

1 x KL18418 Wild Brew - Philly Sour 11g (Lallemand)

Use this link for the RAPT Profile: Lallemand Philly Sour Wild Brew Yeast

All Grain Recipe Kit Grain Bill

2.48kg x Pilsner Malt (Pale Malt) - Barrett Burston (AUS)
2.48kg x Wheat Malt - Barrett Burston (AUS)

1 x KL08136 Rice Hulls - 1kg

Brew Specifications:

• Target Original Gravity: 1.052
• Estimated Final Gravity: 1.012
• Target IBU: 9
• Estimated ABV: 5.3

Quantities of grain, hops and yeast are scaled up for double batches.