Templehof
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: 6.08 gal | Style Guide: BJCP 2008 |
Color: 2.5 SRM | Equipment: Barley Bomber 20L |
Bitterness: 0.0 IBUs | Boil Time: 15 min |
Est OG: 1.031 (7.8° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
Est FG: 1.006 SG (1.6° P) | Fermentation: Ale, Single Stage |
ABV: 3.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2 lbs 13.86 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
2 lbs 13.86 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
5.92 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
4 |
1.0 pkgs |
Liberty Bell (Mangrove Jack's #M36) |
Yeast |
5 |
2.00 tsp |
Lactic Acid (Primary 60 min) |
Misc |
6 |
1.0 pkgs |
Lactobacillus Bacteria (White Labs #WLP677) |
Yeast |
7 |
0.71 oz |
Hallertauer Mittelfrueh [2.5%] - Dry Hop 0 days |
Hops |
8 |
Notes
Kettle sour to pH 3.2 ish
Then rack, add sacc and brett to secondary.
Bottle when fermentation is complete (hopefully at SG 1.004). Aim for high carbonation.
Age for 1-6 months for the brett to do its work.This Recipe Has Not Been Rated