I seriously need to do that more often!
I have come to the realization that having a strong beer is not always great, and sometimes can be just too much in certain situations. When summer comes around I tend to lean toward drinking IPAs, Sours, and light fruit style beers. (Though I will say Old Chub Nitro by Oscar Blues is very good!) Recently I brewed a style of beer I have never made before, a Berliner Weisse. This is German style sour. With an abv of 4.2 or lower, nice lemony sour taste. This is done many different ways, but the way I did this brew was a sour mash. A sour mash for those who havent taken that journey is simply keeping your mash at 90-100 degrees for 2 days or more. Also to prevent O2 from touching the mash ( too much O2 on a sour mash can lead toward very off putting aromas and flavors - think sewer) I put plastic wrap on top of the grains.
To try and make the beer a little bit more sour/lemony I used acidulated malt, but I did have one hiccup during the boil, which was I didn't boil the beer. I ran out of propane, but the good thing is this was actually NOT a hiccup because it is acceptable for this style not to have a boil but rather a very high near boiling temp will work. Though most people that do this style to be safe from DMS and other off flavors boil for 10 to 20 minutes. I did do hops but right when I added the wort in the kettle at near boiling temps for about 20 minutes.
One thing that I will not do next time, is to add hops to the secondary, it caused a very grassy flavor, luckily I didn't dry hop the whole batch just half, the other half I added oak chips soaked in Chardonnay. That side of the beer turned out nice, but not as sour as I would like.. though with after year or more it should get nice and tart.
So here is the recipe and cheers!
Fermentables Efficiency: 75.0 % Batch size: 8.0 gal
Fermentable Amount Use PPG Color
Pilsner (BE) 6.25 lb 54 % Mash 37 1 °L
Wheat Malt (DE) 4.0 lb 34 % 37 2 °L
Acidulated Malt (DE) 1.0 lb 8 % 27 3 °L
Crystal Rye (UK) 4.0 oz 2 % Mash 33 90 °L
No Boil time: 20 min near boil
Hop Amount Time Use Form AA
Warrior (US) 0.3 oz 10 min Boil Pellet 16.0%
Pacifica (NZ) 1.0 oz 14 days Dry Hop Pellet 5.5%
Saphir (DE) 1.0 oz 14 days Dry Hop Pellet 3.2%
Spalt (DE) 1.0 oz 14 days Dry Hop Pellet 4.8%
Name Lab/Product Average Attenuation
Lactobacillus Wyeast 5335 0.0%
German Ale Wyeast 1007 75.0%
Sour mash for 2 days with plastic wrap on top of grains. Resting temp for most of that time was 90 to 95 degrees with beginning temp at 148.