Berliner-Weisse Blend

This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.

  • Source: Wyeast
  • Strain: 3191
  • Flocculation Low
73 - 77%
Temp range70°
68 - 72°
Tolerance6% ABV
6% ABV

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Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
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