All Grain Recipe
Submitted By: AlexisRoitman (Shared)
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|Brewer: Roitman/Berengut|| |
|Batch Size: 5.28 gal||Style: Berliner Weiss (17A)|
|Boil Size: 6.87 gal||Style Guide: BJCP 2008|
|Color: 2.8 SRM||Equipment: Barley Bomber 20L|
|Bitterness: 4.2 IBUs||Boil Time: 20 min|
|Est OG: 1.036 (9.0° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.006 SG (1.6° P)||Fermentation: Ale, Single Stage|
|ABV: 3.8%||Taste Rating: 30.0|
|3 lbs 4.91 oz
||Pilsner (2 Row) Ger (2.0 SRM)
|3 lbs 4.91 oz
||Wheat Malt, Ger (2.0 SRM)
||Acid Malt (3.0 SRM)
||Hallertauer Mittelfrueh [2.5%] - Boil 20 min
||Yeast Nutrient (Boil 15 min)
||Safale American (DCL/Fermentis #US-05)
||Fast Souring Lacto (Giga Yeast #GB110)
||Lactic Acid (Primary 60 min)
Taste NotesTHREE STAGE PROCESS
MASH & SPARGE
Mash grains as usual to achieve SG and 26L wort.
90 minute mash.
Dose with lactic acid until c. 4.5pH reached. ADDED TSP --> Ph = 4.54
Bring to a steady temp of 98F/36C.
Pitch giga lacto. PITCHED 8.25AM 11/8/17
Put a blanket of CO2 over the top to min oxygen ingress.
Check over next 2-3 days as pH begins to drop.
120817 9.15am froth has gone off top, pH = 3.35, SG = 1.020
5.30pm - ph = 3.3
130817 11am froth and white powdery pellicle. Tasting fine.
SG = 1.020
pH = 3.18. NOT QUITE SOUR ENOUGH.
Morning: 3.15 - lightly tangy - ready to boil.
BOIL & FERMENT WITH US05
Once sour enough, bring to short boil with hops etc.
Then pitch neutral yeast in normal way at normal temp.
140817 Cooled wort in fridge - still at 40 OG = 1.018.
Made makeshift starter with two packs of US05. Cooling in bunker alongside wort ready for opitching first thing tomorrow.
Wort is tasting exactly as it should: bready/doughy and lightly tangy with just enough sourness to make you want another sip.
Likely that we'll need to tint with juice/zest to make it a little more complex, and some citrusy dry hopping would also work well and provide more complexity on the nose.
Pitched yeast from small starter and shook vigorously. Didnt aerate further. Fermenting at room temp in the bunker.
Cold condition for a week before bottling and carbonating. Took a while to get underway.
Strong krausen and SG = 1.012
BLENDED HALF WITH 1% GRAPEFRUIT JUICE - NO PEEL
240817 BLENDED with Melange
PLAIN BWEISSE - with 10% melange
GRAPEFRUIT BWEISSE - with 5% melange - THIS WAS TOO SUBTLE.
IN BOTH CASES BLENDING CAUSED INFECTION. FAIL.
However, base beer had been really good.
Notesone hour mash = brix = 14 = 1.056
ph = 4.91
ended up end mash/sparge with 20L
added 6 litres of water
brix = 7 = 1.028
ph = 4.93