Ingredients with Measurements:
- 4 cups of wheat malt
- 2 cups of pilsner malt
- 1 cup of flaked wheat
- 1 cup of flaked oats
- 1 pound of coconut flakes
- 1 ounce of Hallertau hops
- 1 packet of Berliner Weisse yeast
- 1 teaspoon of sea salt
- 1 teaspoon of coriander seeds
- 1 teaspoon of lactose
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Airlock
- Thermometer
- Hydrometer
- Grain mill
- Immersion chiller
- Bottling bucket
- Bottles and caps
Step-by-step instructions:
1. Mill the wheat malt and pilsner malt together and add them to the mash tun.
2. Add the flaked wheat, flaked oats, and 3 quarts of water to the mash tun and stir well.
3. Heat the mash to 150°F and let it rest for 60 minutes.
4. Sparge the mash with 3 gallons of water and collect the wort in the boil kettle.
5. Bring the wort to a boil and add the Hallertau hops.
6. Boil the wort for 60 minutes and add the coconut flakes, sea salt, and coriander seeds in the last 10 minutes of the boil.
7. Chill the wort to 70°F using an immersion chiller and transfer it to a fermentation vessel.
8. Pitch the Berliner Weisse yeast and lactose into the wort and seal the fermentation vessel with an airlock.
9. Ferment the beer at 70°F for 2 weeks.
10. Bottle the beer with priming sugar and let it carbonate for 2 weeks.
11. Chill the beer to 40°F and serve.
- Time:
Preparation time: 2 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 150°F
- Fermentation temperature: 70°F
- Serving temperature: 40°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 ounces
Nutritional information:
- Calories: 150
- Carbohydrates: 12g
- Protein: 2g
- Fat: 9g
- Sodium: 200mg
Substitutions for ingredients:
- Wheat malt can be substituted with barley malt.
- Pilsner malt can be substituted with pale malt.
- Flaked wheat can be substituted with flaked barley.
- Flaked oats can be substituted with rolled oats.
- Hallertau hops can be substituted with Saaz or Tettnang hops.
- Berliner Weisse yeast can be substituted with any clean ale yeast.
Variations:
- Add fruit puree to the beer during fermentation for a fruity twist.
- Use different types of hops for a different flavor profile.
- Add spices like cinnamon or ginger for a spiced version of the beer.
Tips and tricks:
- Use fresh coconut flakes for the best flavor.
- Use a pH meter to ensure the mash pH is in the correct range.
- Use a blow-off tube during fermentation to prevent a messy overflow.
- Carbonate the beer to a higher level for a more refreshing drink.
Storage instructions:
- Store the beer in a cool, dark place for up to 6 months.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the beer in a tall, thin glass with a slice of lime on the rim.
Garnishes:
- Lime wedge
- Coconut flakes
Pairings:
- Grilled seafood
- Spicy Thai food
- Fresh fruit salad
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the beer is too sour, reduce the fermentation temperature.
- If the beer is too sweet, increase the fermentation temperature.
- If the beer is too cloudy, add a fining agent like gelatin.
Food safety advice:
- Sanitize all equipment before use to prevent contamination.
- Use a hydrometer to ensure the beer has fermented completely before bottling.
Food history:
- Berliner Weisse is a sour beer style that originated in Berlin, Germany in the 16th century.
Flavor profiles:
- Tart
- Refreshing
- Coconutty
- Salty
Serving suggestions:
- Serve the beer chilled in a tall, thin glass with a slice of lime on the rim.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Taste: Fruity, Coconutty, Tart, Refreshing, Sweet