Post Number: 750
|Posted on Sunday, May 15, 2005 - 08:40 pm: ||
After a short (6 month) primary, I finally racked my latest Berliner Weisse last night. It was made via very traditional process: 75% wheat malt, 25% pils malt, hops boiled in one of the two decoctions, no boil at all for the wort. It had a nice, thick, warty skin on it and almost no trub at all.
But the best part was that it dropped from 1.027 to 0.999. Without adjuncts. Without Beano. It is a very, very dry beer.
Not very sour, though. Not nearly as sour as, say, Snapple Lemonade. But snappy and clean and tart enough to be refreshing. I can't wait to bottle this baby and carb it up.
Anyway, the point is, if anyone ever tells you that you can't drop an all-malt beer below 1.000 without Beano, you can tell them they are wrong. You just have to be willing to put up with a some warty, fuzzy skin on your beer.