GigaYeast Berliner Blend GB122 is a blend of neutral ale yeast and lactic acid bacteria. Use GB122 Berliner Blend GigaYeast directly in a primary fermentation to make a crisp, sour beer!
Recommended Temperature Range:
21 C to 27C (70 F to 80 F)
Sour with subtle ester character. Creates the classic Berliner Weisse style– sour with a hint of hops and malt.
10 days at 71 F in 1045 sweet wort, pH 5.6
3.4 (100X acidification) 1.2% lactic acid W/V
General Notes & Brewing Guidance:
Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.
Berliner Weisse BJCP Style Guidance 23A:
A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American and Australian craft breweries now regularly produce the style.
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.
Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong. Style Comparison: Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.