"I am a Berliner (Weisse)!"
All Grain Recipe
Submitted By: nztayls (Shared)
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Brewer: Damon Taylor | |
Batch Size: 5.28 gal | Style: Berliner Weiss (17A) |
Boil Size: 6.75 gal | Style Guide: BJCP 2008 |
Color: 2.7 SRM | Equipment: All Grain - Large Cooler |
Bitterness: 1.9 IBUs | Boil Time: 0 min |
Est OG: 1.038 (9.4° P) | Mash Profile: Decoction Mash, Double |
Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
ABV: 3.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4 lbs 13.60 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
2 lbs 6.80 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
2 |
0.40 oz |
Fuggles [6.5%] - Mash Hop |
Hops |
3 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
4 |
1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
5 |
Notes
First Batch: 20 Sep 14
Attempting a decoction mash using kettle. Mashed in at 54.5, which saw the mash settle at 52C. Hold for 10 minutes, then pull 3.88L of mash to boil with the hops added. Mash out at 75.6 degrees.
Pitched bacteria on 21 Sep - left 2.5 days before pitching yeast on 23 Sep. Feremented in Primary for 6 days, racked to secondary on 29 Sep.
Gravity after Primary - 1.005. After 7 days in secondary, cooled to 2 degrees and held for about 4 days. Then removed and left for 5 days at cellar temp.
Bottled on 18 Oct 14
FG - 1.004.
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