Sour Wort Berliner
All Grain Recipe
Submitted By: davyp (Shared)
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|Brewer: Davy Pasternak|| |
|Batch Size: 11.00 gal||Style: Berliner Weiss (17A)|
|Boil Size: 12.47 gal||Style Guide: BJCP 2008|
|Color: 2.6 SRM||Equipment: Strong Arm Brewing|
|Bitterness: 3.8 IBUs||Boil Time: 15 min|
|Est OG: 1.031 (7.9° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.005 SG (1.4° P)||Fermentation: Ale, Single Stage|
|ABV: 3.4%||Taste Rating: 30.0|
|7 lbs 8.00 oz
||Pilsner (2 Row) Ger (2.0 SRM)
||White Wheat Malt (2.4 SRM)
||Whirlfloc Tablet (Boil 15 min)
||Hallertauer Hersbrucker [4.0%] - Boil 15 min
||California Ale (White Labs #WLP001)
||Yeast Nutrient (Primary 3 days)
||Lactobacillus Bacteria (White Labs #WLP677)
NotesToo many sources to note. I used a lot of different references to come up with this one. Mad Ferm and Jamil were great sources. Decided to use a very clean ale strain - Chico (clarity is not a major issue with this one so I don't need a great floc yeast.
Brewing with Shaun and splitting the batch. Leaving the batch un-fruited. For future Berliners, think about adding brett (maybe in place of the sacc yeast), reducing the boil time or removing it (with a 185F rest).
Made a 1L starter for the lacto using standard ratio (100g DME per L), cooled to 100, pitched the lacto, and put on the stir plate in the bathroom (closed the AC vent with lights on to keep in hot). Starter bubbled over after a day. Kept it on the stirplate for a total of four days.
98F is the optimum temp for lacto. Hold wort at 98 until a Ph of 3.5 is reached.