5F - Berliner Weiss
All Grain Recipe
Submitted By: Boonedog (Shared)
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Brewer: Boonedog | |
Batch Size: 5.50 gal | Style: Berliner Weiss (17A) |
Boil Size: 6.50 gal | Style Guide: BJCP 2008 |
Color: 2.7 SRM | Equipment: Boonedog - Berliner |
Bitterness: 8.5 IBUs | Boil Time: 60 min |
Est OG: 1.032 (8.0° P) | Mash Profile: Single Infusion, Very Light Body, Batch Sparge |
Est FG: 1.030 SG (7.5° P) | Fermentation: Ale, Two Stage |
ABV: 0.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
4 lbs 4.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
3 lbs 4.00 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
3 |
2.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
4 |
0.99 oz |
Hallertau [4.8%] - Boil 15 min |
Hops |
5 |
1.0 pkgs |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
6 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
7 |
0.55 tsp |
Amylase Enzyme (Primary 3 days) |
Misc |
8 |
Notes
Mash as normal run off into boil kettle.
Boil 15 minutes and cool to 80 degrees
Add Lactobacillus, blanket with CO2 and cover
check sourness each day. Check PH as well looking for approx 3.1 to 3.5ph
When desired souness is achieved bring to a boil
Add hops and boil 15 minutes. Cool, add to fermenter and pitch Ale yeastThis Recipe Has Not Been Rated