Extract Recipe
Boil Volume 3.75 gal
Boil Time 90 min
Final Volume 5.00 gal
O.G. 1.049 (12.1 Plato)
6.6# Wheat extract syrup (55% wheat/45% barley)
1.0 oz Saaz 5.0% AA for 45 min
German wheat yeast
Wenomous Weisse (pronounced venomous vice) is a refreshing Berliner weisse,
good for quaffing on hot summer days. This sour brew can have a pH as low as
3.0 as opposed to the usual 5.5. The acidity is produced through spoilage by
wild Lactobaccillus bacteria. Before boiling, dissolve the malt extracts in water
at about 120F. (Use only unhopped malt extracts or the wort won't spoil!)
Then, toss in a handfull of pale malt and wait 48 hours for the bacteria on the
pale malt to sour the wort. Don't worry if it smells nauseating! The subsequent
boil will get rid of any offending odors. You might want to cover the surface of
the souring wort with aluminum foil, as this will prevent slime mold from
growing.