#175 Berliner Weisse

All Grain Recipe

Submitted By: k47k (Shared)
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Brewer: Josh
Batch Size: 11.00 galStyle: Berliner Weiss (17A)
Boil Size: 12.50 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: BCS Recipes Setup
Bitterness: 7.2 IBUsBoil Time: 60 min
Est OG: 1.038 (9.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.7° P)Fermentation: My Aging Profile
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
8 lbs Wheat (BestMälz) (2.3 SRM) Grain 3
1.06 oz Hallertauer Hersbrucker [4.0%] - Boil 40 min Hops 4
1 pkgs German Ale (Wyeast Labs #1007) Yeast 5
1 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 6

Taste Notes

1.5G Gypsum / 1.5G CACL to each 5 gallons 2ml Lactic to each 5 gallons >>>>>>>> Up to2.5 - 3 ML to bring boil/Starting PH down. (may not be necessary, PH drpped below 4 after 24 hours with healhty lacto pitch) 1.035 OG - 12.5 gallons. 900ml lacto starter in each (Starter PH of 3.57 after 3 days). held at 85-95F starting PH of: 5.57 @24 hours PH of: 3.97 @48 hours PH of: 3.56 Post Boil PH of: 3.42 All PH readings taken at 70-90F Strong DMS going into the kettle, hopefully it boiled off. 75 minute boil. FINAL PH: 3.45 Lightly Tart, would like to shoot for 3.4PH goign into the kettle next time.

Notes

1/2 racked onto 1 can Peach Puree and 1oz apricot extract and dryhop with 1/2 oz lemon drop. shoot for 3.5 or lower ph