Berliner Weisse

All Grain Recipe

Submitted By: Sryan88 (Shared)
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Brewer: Sean Ryan
Batch Size: 11.00 galStyle: Berliner Weiss (17A)
Boil Size: 14.06 galStyle Guide: BJCP 2008
Color: 2.3 SRMEquipment: Sabco
Bitterness: 7.1 IBUsBoil Time: 15 min
Est OG: 1.031 (7.8° P)Mash Profile: Decoction Mash, Single
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 3.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1
6 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2
1.50 oz Sorachi Ace [12.1%] - Mash Hop Hops 3
1.00 Whirlfloc Tablet (Boil 15 min) Misc 4
1 pkgs European Ale (White Labs #WLP011) Yeast 5
1 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 6

Notes

For fermentation, we split one vial of Lacto between two carboys. 1 carboy we pitched half the vial of lacto at the same time as the vial of European Ale yeast. In the other carboy we added the other half of the Lacto and I'm going to let that go for about 4 or 5 days before I pitch the European Ale yeast. *Update* I prefer the sourness of the version that was allowed to Sour before we added the European Ale Yeast.