Dee’s Berliner Weisse Process

This is a RIMS (recirculating infusion mash system) mash with a bucket heater attached to a digital temp controller to maintain mash temps. It’s very efficient and holds temps within one degree across the mash for 90 minutes. I use gas heat for a mash out when I begin sparging.RIMS_photo

I’m using a bucket heater attached to a digital temp controller to maintain 100-110 degree temps in a water bath. This is done to promote lactobacillus growth (souring through lactic acid production) for 10 gallons of Berliner Weisse. After 5 days of inoculation, I cooled the water bath to 72 with ice, pitched yeast into the 1.032 wort and fermentation was complete within 24 hours. This is the world’s most refreshing beer!

Berlinerweisse_ (1)

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