Berliner Weisse V2
All Grain Recipe
Submitted By: blissiictrl (Shared)
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|Brewer: Matt|| |
|Batch Size: 6.08 gal||Style: Berliner Weiss (17A)|
|Boil Size: 7.34 gal||Style Guide: BJCP 2008|
|Color: 2.2 SRM||Equipment: Crown Urn BIAB 40L|
|Bitterness: 4.3 IBUs||Boil Time: 15 min|
|Est OG: 1.035 (8.8° P)||Mash Profile: BIAB, Medium Body|
|Est FG: 1.008 SG (2.1° P)||Fermentation: Ale, Two Stage|
|ABV: 3.5%||Taste Rating: 30.0|
|3 lbs 11.97 oz
||Wheat Malt (Barrett Burston) (1.5 SRM)
|1 lbs 12.22 oz
||Pilsen (Dingemans) (1.6 SRM)
||Unmashed base (4.3 SRM)
||Unmashed wheat (1.8 SRM)
||Summer (Summer Saaz) [5.5%] - Boil 15 min
||Summer (Summer Saaz) [5.5%] - Boil 5 min
||German Ale/Kolsch (White Labs #WLP029)
NotesSour Mashed - do normal step mash for a wheat beer (protein @ 58C and saccro at slightly higher temps i.e. 66C)
Hold sacro @ 66 for 90 mins.
Chill to 45. Hook up temp control. Throw in about 300-600g of crushed grain (excluded from mash).
Lactobacillus will start just eating all those starches etc. up. Let em have it.
Kettle sour up to 2 days. DO NOT use an aluminium kettle for this, some flavours can leach. Learnt the hard way.
Mash out, boil 20 mins to kill the lacto.
Pitch clean german ale yeast. Ferment out. Enjoy.