Berliner Weisse and Decoction Mashing

Decoction mash

I'm moving across the country, and my intentions were to quiet things down on the homebrewing front for the move, but when a friend asked me to introduce him to the craft, I just couldn't resist. I had three weeks total to brew a beer from grain to bottle, so I chose a Berliner Weisse. I also decided to try out a decoction mash, which I had never attempted before.

A decoction mash is a traditional technique used in many European styles, especially in Germany. It was used to maximize the yield of poor quality malt and has since stuck around. The decoction mash involves removing a portion of the mash, boiling it, and then adding it back into the main mash. Some recipes call for double or triple decoction mashes. Why? Well, according to Randy Mosher in Radical Brewing, "it heightens malty grain-derived flavors." From what I noticed during the process, some of the grain in the decoction caramelizes, so the beer should have that carmel flavor to it, but I'm not sure why a brewer couldn't just add caramel malt or other specialty malts to a mash and derive a similar effect. 

Which brings us to the next point; many people call this process an unnecessary hassel. They maintain that with the advances in grain quality, one can have as good results using only the common infusion mash instead. I figured I'd try it out, and see if I can establish a foothold in the controversy. 

Between arguing over the mash spoon, they posed

Berliner Weisse, aka Mover's Ale aka Exodus Idaho aka Cross Country Ale -- I could go on...

Batch Size: 8 gallons (we were brewing for three people)

 Malt:

6 lbs. German Pilsner Malt 

4 lbs. White Wheat Malt

Hops: 

1 oz. Liberty (I had this in the fridge leftover, but you could use any low AA spicy hop)

Yeast:

Wyeast Lacto Delbrueckii (my homebrew shop didn't carry Berliner Weisse yeast).

Dregs of Jolly Pumpkin, Russian River, and some other stuff (House Blend added later)

Mash Schedule

Add malt at 100°F ------- 10 min rest

Remove 1 gallon bring to boil for 10 min; meanwhile, bring main mash to 120°F

Add decoction back into main mash bring up to 145°F ----- 15 min rest

Finally, bring up to 155°F -- 10-15 min

I sparged with 166°F, but I'm not sure this was necessary.

Beginning of fermentation and settling out

I added the hops, brought the wort to boil and then shut it off, since the Berliner Weisse is traditionally brewed without a boil. I also left hops in during the chilling.

I pitched the Wyeast Lacto culture and waited a several days before I pitched the house yeast blend. My yeast profile here is not ideal for this style. I would recommend just using the Wyeast Berliner Weisse, but like I said, I couldn't find it (may be a limited release). 

Three days after brewing.
Same beer with different fermentation rates. Strange, right?

Anticipated gravity: 1.036 (75% efficiency)

Actual gravity: 1.035 (not too shabby)

Can't wait to see how it turns out.