Beyond The Sour - Liggabär

All Grain Recipe

Submitted By: joakgust (Shared)
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Brewer: Seatown Brewing
Batch Size: 5.02 galStyle: Berliner Weiss (17A)
Boil Size: 6.44 galStyle Guide: BJCP 2008
Color: 2.8 SRMEquipment: Seatown Brewing
Bitterness: 8.5 IBUsBoil Time: 90 min
Est OG: 1.039 (9.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 g Calcium Chloride (Mash 60 min) Misc 1
7.05 oz Oats, Flaked (Briess) (2.0 SRM) Grain 2
3 lbs 1.38 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3
1 lbs 12.22 oz Extra Pale Ale Malt Organic (Crisp) (1.8 SRM) Grain 4
1 lbs 12.22 oz Pilsner (Weyermann) (1.7 SRM) Grain 5
7.05 oz Cara-Pils/Dextrine (2.3 SRM) Grain 6
7.05 oz Oat hulls (0.0 SRM) Adjunct 7
0.18 oz Jarrylo [13.1%] - Boil 15 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.32 oz Jarrylo [13.1%] - Steep 20 min Hops 10
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
1.0 pkgs Lactobacillus Brevis (White Labs #WLP672) Yeast 12

Taste Notes

2016-03-13 pH 3,3 FG 1,018 Fat 1: 660g Körsbär 600g Hallenpuré Fat 2: 400g Passionsfrukt 12g Nelson Sauvin 2014 Damejeanne: 600g Lychee puré

Notes

2017-06-01 2L lacto starter culture added before boil, adding to bre boil gravity to 27L pH start: 4,4 pH bre boil: 3,2 pH post boil (temp corrected): 3,25 SG (current batch) pH 3,25 FG 1,011 SG (previous batch) pH 3,3 FG 1,018 Better Bottle 11L: 9L öl 820g Körsbärpuré 650g Hallonpuré (1 ml Raspberry Döhler 5.86361) (1 ml Raspberry Döhler 5.86076) (1 ml Raspberry Döhler 5.14835) Kalsec Sour raspberry 10 droppar Kalsec Sour cherry 5 droppar TOT volym: 9 L färdig öl utan purérester PET jäskärl 11L: 9L öl 1000g Vitpersikopuré 1ml West coast hop shine Kalsec 6ml aprikos extrakt Döhler 6ml persika extrakt döhler TOT volym:

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