LumbarPants Kettle Soured Berliner Weisse
All Grain Recipe
Submitted By: rocketpants (Shared)
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Brewer: Lumbar Pants | |
Batch Size: 9.51 gal | Style: Berliner Weiss (17A) |
Boil Size: 10.54 gal | Style Guide: BJCP 2008 |
Color: 2.8 SRM | Equipment: ** Electric Urn (30L double normal gravity) - BIAB |
Bitterness: 4.3 IBUs | Boil Time: 60 min |
Est OG: 1.032 (8.1° P) | Mash Profile: 02 BIAB, Light Body (64 deg) |
Est FG: 1.005 SG (1.3° P) | Fermentation: 01 Standard Ale |
ABV: 3.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
20.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
18.00 ml |
Lactic Acid (Mash 0 min) |
Misc |
2 |
7.93 |
IBU Support (Mash 0 min) |
Misc |
3 |
6 lbs 2.77 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
5 lbs 8.18 oz |
Wheat Malt (Gambrinus) (2.3 SRM) |
Grain |
5 |
0.94 oz |
Tettnang (Tettnang Tettnager) [4.0%] - Boil 15 min |
Hops |
6 |
1.06 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
8 |
Notes
Mash as usual. Cool wort and pitch IBU Support. 44.4 degC - 48.9 degC.
Put lid on urn and set temp to 43ish deg. Cover with towel or somethign to keep temperature steady. Maintain temperature. Measure / Taste wort at intervals until desired sourness (3.5ph) is reached (12-22 Hours).
When desired sourness is reached, immediately boil the wort for 15 minutes, adding hops and nutrient. Chill and pitch Ale yeast. Ferment as usual.
Check the 15 minute boil - do we need to worry about DMS in a sour? Shoudl we boil for 60 or 90?This Recipe Has Not Been Rated