I am preparing to brew my first Berliner Weisse, motivated by tasting an example from The Bruery at BNA4. Anyone have success with the style? Want to share some ideas?
Brewing Classic Styles suggests about 60% pils and 40% wheat malts mashed at 149 with an OG in the low thirties, fermented at 67. There are several methods for introducing lactobacillus, but I'd like to start the most controllable way - using a lab culture from Wyeast.
Here are some questions:
I assume that a relatively soft water should be used, with chloride and sulfate pretty balanced. Correct?
Should the lactobacillus be pitched at the same time as the yeast, or is it better to wait until the tail end of fermentation?
Do you raise the fermentation temperature to help the lacto toward the end?
Do you use any special ingredients other than pils and wheat malt?