Kettle Beliner Weiss - 2nd

Extract Recipe

Submitted By: mcclarnon (Shared)
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Batch Size: 5.00 galStyle: Berliner Weiss (17A)
Boil Size: 5.36 galStyle Guide: BJCP 2008
Color: 5.5 SRMEquipment: 25g kettle
Bitterness: 0.0 IBUsBoil Time: 15 min
Est OG: 1.056 (13.7° P)
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.85 tbsp Lactic Acid (Mash 60 min) Misc 1
3 lbs 8.00 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 2
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 3
2 pkgs SafAle German Ale (DCL/Fermentis #K-97) Yeast 4

Notes

5/26/18 6:00 pm Pitched 2 Goodbelly shots Preacidified wort with .85 tbsp (12 ml?) of lactic acid. pH unknown. still reading over 4.5. 5/29/18 After 72 hours pH <3.6 5/29/18 OG using refractometer 1.059. Fully cooled and in fermenter by 9:45 pm 6/1/18 8:30 am Added 4 lbs of pasteurized cherries (Costco triple blend) and 52 oz Simply Mixed Berry / 68 oz Vitalia Sour Cherry (120 oz total) juice. 1.44 gallons of "fruit" total. 6/11/18 Kegged. FG 1.014 @ 62.6 F. pH < 3.6. Refractometer ~1.031-1.032 before conversion
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