Berliner Weiss

All Grain Recipe

Submitted By: mrtucker22 (Shared)
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Batch Size: 5.00 galStyle: Berliner Weiss (17A)
Boil Size: 6.74 galStyle Guide: BJCP 2008
Color: 2.1 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 3.9 IBUsBoil Time: 15 min
Est OG: 1.027 (6.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.006 SG (1.4° P)Fermentation: Ale, Two Stage
ABV: 2.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs 8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 2
0.50 oz Hallertauer Mittelfrueh [4.0%] - Boil 15 min Hops 3
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 4
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 5
1.0 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 6

Notes

Make Lacto Starter for 2-4 days before pitching (could be up to a week) - do NOT add O2 but do put on a stir plate - keep starter at about up to 100 degreees (could only get it up to 90-92) Cool Wort to ~70 degrees - Do NOT add Oxygen to fermenter before pithcing lacto starter Pitch lacto at 70 degrees and increase to 75 degrees over 2-4 days until desired level of sourness reached (pitched lacto for 3 days until added kolsch starter) After initial lacto period add main sacc starter after have let fermenter cool to room temp 65-68 degrees Then let sit for 2-4 weeks or longer - taste to judge sourness level before crashing and bottling

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