No Boil Berliner Weisse

Batch Size: 6.00 gal	Style: Berliner Weiss (17A)
Boil Size: 7.28 gal	Style Guide: BJCP 2008
Color: 2.3 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 3.7 IBUs	Boil Time: 0 min
Est OG: 1.034 (8.6° P)	Mash Profile: Decoction Mash, Single
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Two Stage
ABV: 3.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.00 gal	Columbia, SC	Water	1
2.80 g	Calcium Chloride (Mash 60 min)	Misc	2
2.50 g	Calcium Chloride (Mash 61 min)	Misc	3
2.30 ml	Lactic Acid (Mash 61 min)	Misc	4
0.90 g	Epsom Salt (MgSO4) (Mash 61 min)	Misc	5
0.50 g	Gypsum (Calcium Sulfate) (Mash 61 min)	Misc	6
0.30 g	Salt (Mash 60 min)	Misc	7
3 lbs 8.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	8
3 lbs 8.00 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	9
1.50 oz	Tettnang (Tettnang Tettnager) [3.9%] - Mash Hop	Hops	10
1.00 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	11
0.50 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	12
0.30 g	Salt (Boil 60 min)	Misc	13
1.0 pkgs	German Ale (Wyeast Labs #1007)	Yeast	14
1.0 pkgs	Brettanomyces Claussenii (White Labs #WLP645)	Yeast	15
1.0 pkgs	Lactobacillus Bacteria (White Labs #WLP677)	Yeast	16

missed temp by 124 not 122 for protien rest. decotion only got temp up to 133 8.75 brix at 6.25 gallons preboil

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