Berliner Weisse Blend

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LIMITED EDITION RELEASE - December 2021

You asked for it, and we made it happen. This is a full mixed culture of microbes for traditional Berliner WeisseFor this blend, we used a highly attenuative and clean Sacc strain (Brut Ale), combined with our Lacto Secondary Souring Blend and our Berliner Bretts (I and II). The combination of Saccharomyces, Lactobacillus, and Brettanomyces is traditional for primary fermentation of Berliner Weisse. 

You can primary ferment for between 2-4 weeks, then bottle condition for 2-4 months for a traditional Berliner Weisse profile. The beer will change and gain in complexity for years to come! 

Resources:
Traditional Berliner Weisse recipe from Wilder Wald
Berliner Weisse, the Traditional Way on YouTube

This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team
Key Characteristics
Attenuation

76–86%

Temperature

15–25ºC (59–77ºF)

Diastatic

Yes

Fermentation Rate

Medium Fermentation Rate

Suitable Beer Types

Traditional Berliner Weisse

Flocculation

Medium Flocculation

Alcohol Tolerance

Medium Alcohol Tolerance

Phenolic

Phenolic

Flavour Profile

Funky, Sparkling Wine

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.