The Devil's Right Hand

All Grain Recipe

Submitted By: Domes (Shared)
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Brewer: Uncle Mickey
Batch Size: 5.50 galStyle: Berliner Weiss (17A)
Boil Size: 5.50 galStyle Guide: BJCP 2008
Color: 2.9 SRMEquipment: Uncle Mickey's Pot (15 Gal) - BIAB
Bitterness: 7.8 IBUsBoil Time: 1 min
Est OG: 1.044 (11.0° P)Mash Profile: BIAB, Light Body
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Amount Name Type #
6 lbs 1.92 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs 6.08 oz White Wheat Malt (2.4 SRM) Grain 2
1.00 oz Citra [12.0%] - Mash Hop Hops 3
1 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 4
3.00 oz Lactic Acid (Bottling 0 min) Misc 5

Taste Notes

Sour, tart, light, dry and delicious! The fruit is subtle but just right. Do again but use the San Diego Super Yeast and balance the wheat and pilsner malt and add 3 oz. of lactic and 1 tsp. of Citric and .5 tsp. of Malic acids.


Ran out of wheat so I added what I had remained. Added 1 oz of Citra to mash. Mashed at 148 deg. First time using my liquid thermometer. Digitatal thermometer was way off! Threw it out. Brought to a boil and shut off to avid DMS from Pilsner malt. Pitched on top of a transferred American Wheat. O.G was 1.044 which was much higher than expected. After one week of fermentation, added 5 lbs. of Raspberries in .5 gallons to 160 deg. for 20 minutes. Tested FG before Raspberries went in. Was a crazy 1.006. Very yeasty which is characteristic of this yeast. Will have to add gelatin at the end to drop the yeast out. Added exactly 2 oz. of Lactic Acid to exactly 5 gallons in the bottling bucket. Pow! Dear God this is sour. Pushing the extremes of sourness, but I like it. Not much in Raspberry taste. Probably covered up with the sourness. Pink, almost watermelon color. We'll see how it goes over at the Homebrewers Ball. I'm going to carbonate this pretty high. After a few days, it really mellowed and the raspberry came through more. It mellowed so much I added another .5 to each keg making the total 3 oz. of Lactic Acid, which was the recomendation on-line in the forum. Experimented with Citric and Malic acide additions. Wow! Much better! More tart and the fruit really stands out. Definitely add 1 tsp. of Citric and 1 tsp. of Malic at kegging next time.
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