Berliner Weisse - Kettle Sour

All Grain Recipe

Submitted By: charlesd (Shared)
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Brewer: Charley Dill
Batch Size: 5.50 galStyle: Berliner Weisse (23A)
Boil Size: 6.62 galStyle Guide: BJCP 2015
Color: 2.4 SRMEquipment: Circle City Brewing 5 Gal
Bitterness: 3.1 IBUsBoil Time: 20 min
Est OG: 1.034 (8.6° P)Mash Profile: 01 Light Body Profile (148F)
Est FG: 1.004 SG (1.1° P)Fermentation: Ale, Single Stage
ABV: 3.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 gal Indianapolis, IN Water 1
8.00 oz Rice Hulls (0.0 SRM) Adjunct 2
3 lbs 8.00 oz Pilsner (2 Row) UK (1.0 SRM) Grain 3
3 lbs White Wheat Malt (2.4 SRM) Grain 4
4.00 oz Acid Malt (3.0 SRM) Grain 5
4.00 oz Oats, Flaked (1.0 SRM) Grain 6
0.25 oz Cascade [5.5%] - Boil 20 min Hops 7
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 8
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9

Notes

Sep 7/15 - wort production went well. sparge water temp may have been low due to fighting with priming pump. mash temp during sparge was only 150F. droped to 100F and pitched 1L Oyl-605 starter (3-4 days old at that point). * gravity drain mash tun next time. Sep 8/15 - checked ph after ~24hrs and it was below 3.2, so I went ahead and boiled unscheduled/unprepaired. OG 1.032; PH 3.14 Sep 26/15 - SG 1.010; PH 3.07; ABV 2.9% Sep 27/15 - Raised temp to 72 and swirled. Sep 30/15 - SG 1.008; ABV 3.1% Oct 3/15 - SG 1.008; swirled again. Oct 5/15 - FG 1.008; ABV 3.1%; cold crashed.

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