pdxal's berliner weisse

This was my first attempt at a sour beer or Berliner Weisse

Brewer:	pdxal		Email:	-
Beer:	pdxal's berliner weisse		Style:	Berliner Weisse
Type:	All grain		Size:	2 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	8 IBU
OG:	1.039		FG:	1.009
Alcohol:	3.9% v/v (3.0% w/w)
Water:	none, used Portland, Oregon city water
Grain:	1.5 lb. British Pilsner 1.5 lb. Wheat malt
Mash:	70% efficiency
	Boil in a bag method: take grain with 1.5 gallons water and Mash at 110° for 15 minutes, ramp up to 130° for 15 minutes, then up to 149° for 75 minutes. Let mash cool to 130° before pitching 2 handfulls of raw pilsner malt and hold at 115° on heating pad for 48 hours with foil on surface of mash before boil.
Boil:	15 minutes	SG 1.039	2 gallons
	Used Wyeast yeast nutrient.
Hops:	0.4 oz. Hallertauer (4.25% AA, 15 min.)
Yeast:	Fermentis US05, 1 packet.
Log:	Pitched yeast and had huge krausen by day 2, fermenting at 62-65 degrees. Bottle on day 7.
Carbonation:	1.5oz cane sugar for 2.5vol CO2.
Tasting:	Moderately sour beer. Yeasty taste at bottling that mellowed out by the time the beer had conditioned. Small batch for experiment will be a bigger volume next time, and held to sour for a week, rather than 2 days to get a more sour character.

Recipe posted 02/15/10.