23A Berliner Weisse
Berliner Weisse
ABV4.5% OG1.045 FG1.010Grain bill
| Gladfield Pilsner Malt | 3 kg | 50% |
| Gladfield Wheat Malt | 2.5 kg | 41.7% |
| Gladfield Vienna Malt | 0.5 kg | 8.3% |
Adjuncts
| Lactobacillus Plantarum (Inner Health tablets) | 10 tablets |
| Whirlfloc | half tablet @ 10 min |
| Yeast nutrient | half tsp @ 10 min |
Hop schedule
| Hop | 50 min | 10 min | WP |
|---|---|---|---|
| Taiheke | 5g | 10g | 35g |
Yeast
| Safale US-05 | 2 packets |
Water additions
| Calcium Chloride | half tsp in mash |
| Calcium Sulphate | 1 tsp in mash |
| Lactic acid (88%) | to ~5 pH in mash and sparge; also to pH 4.5 before L.Plantarum inoculation |
Tasting notes
About This Beer
Owen’s first kettle sour, brewed 13 January 2026, after mixed results with Philly Sour across several previous batches. The kettle method delivers predictable, controllable acidity in a separate souring rest before the main boil.
Souring
After mashing and sparging, a short pre-boil of 10 to 15 minutes to eliminate unwanted bacteria, then chilled to 38 to 42°C. pH adjusted to 4.5 with lactic before the culture went in: ten Inner Health tablets of Lactobacillus plantarum.
Starting at 4.5 rather than the more common 5.0 to 5.4 favours L. plantarum’s acid tolerance and drives faster, cleaner souring. Vessel purged with CO2, sealed, held at 38°C.
pH 3.8 at 24 hours, 3.6 at 46. Satisfied there, back to a full 50 minute boil.
The brew proper
Taiheke went in for flavour rather than bittering, split across the boil and a 75°C whirlpool, adding a gentle tropical-citrus character alongside the acidity.
Two packets of US-05 to compensate for the low-pH environment. Fermented at 18°C with a rest at 21°C.