1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
2. Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
3. Sparge as normal.
4. Bring the wort to a boil and then turn the heat off (no need to boil for more than a couple of minutes).
5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.
6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
8. Rack or transfer off as normal to bottles or a keg.
{"RecipeId":44066,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"m","IbuFormula":"t","CreatedBy":107033,"Name":"MTF - Berliner Weisse SNOB","Description":"1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.\n\n2. Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.\n\n3. Sparge as normal.\n\n4. Bring the wort to a boil and then turn the heat off (no need to boil for more than a couple of minutes).\n\n5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.\n \n6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.\n \n7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.\n \n8. Rack or transfer off as normal to bottles or a keg.\n","ImageUrlRoot":null,"StyleId":"23A","StyleName":"Berliner Weisse","BatchSize":15,"BoilSize":18.0283,"BoilTime":5,"Efficiency":0.73,"DateCreated":"\/Date(1503492362467)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0346739486664749,"Fg":1.0038141343533122,"Srm":1.7379812690702019,"Ibu":0,"BgGu":0,"Abv":3.9809160463979802,"Calories":111,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"30","Amt":"0.674","Ppg":"38","L":"1","Use":"Mash","Id":"224176","IngId":"536","Name":"Floor-Malted Bohemian Wheat - DE","CustomName":"","Rank":"1"},{"Per":"70","Amt":"1.5727","Ppg":"38","L":"1","Use":"Mash","Id":"224177","IngId":"535","Name":"Floor-Malted Bohemian Pilsner - DE","CustomName":"","Rank":"2"}],"Hops":[],"Yeasts":[{"Atten":"0.9","Id":"63425","IngId":"2553","Name":"Omega Yeast Labs OYL-605","CustomName":"","Rank":"1"},{"Atten":"0.88","Id":"63426","IngId":"2554","Name":"WLP644 Sacc Trois","CustomName":"","Rank":"2"}],"Others":[],"MashSteps":[],"Steps":[]}
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