To produce a historical Berliner Weisse, the choice of yeast is crucial. A Weisse is definitely known for the esters and phenols that are coming from the yeast.
This Berliner Blend sourced from the Beta Series contains everything you need to make a great historic Berliner: One saccharomyces, a lactobacillus and Brettanomyces culture. But be quick, this blend is only available for a limited time.
Floccation: Low - Medium
Attenuation: 96 - 100 %
Fermentation Temperature: 18 - 24 °C (65 - 75 °F)
Final pH: 3,2 - 3,5
For direct pitch
Quelle: Bootleg Biology