Bolivianer Weisse (Berliner Weisse No. I)

This is from quite awhile back, but it’s my first attempt at souring with lactobacillus. Basically I just made one liter of starter wort (no hops) and some malt, and then left it out in the 40+ C weather and let it sour for a week. Then I added it into the boil.

I’ll get to a full tasting later, but for the first three months, this smelled and tasted a lot like cheese and was really lacking on the sourness. After the four month point, the taste rounded out to be a lot more refreshing and citrusy, and cleared out quite nicely. Definitely worth doing again.

Bolivianer Weisse

Berliner Weisse

Recipe by BrewingInBolivia

Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.035 1.009 4.7
20.1 IBU 3.4%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 3.7 Litres / 1.0 Gal 60.0 min 29.0%


Name Type SRM Percentage Amount
Pilsner Grain 1.7 53.32 % 0.78 Kg / 1.72 Lbs
Flaked Wheat Adjunct 1.6 40.04 % 0.59 Kg / 1.29 Lbs
Flaked Oats Adjunct 1.0 6.64 % 0.10 Kg / 0.21 Lbs


Name AA% Amount Use Time
Cluster 7.6% 3.29 g / 0.12 oz Boil 60 mins


Name Attenuation
Ñusta Yeast 75 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 64.0 °C / 147.2 °F Infusion


Brewed 20 Jan 2013, OG 1.034
Bottled 26 Jan 2013 FG 1.008, collected 3.7 L.

Recipe Generated with BrewMate


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