Longueuil Weisse 
All Grain Recipe
Submitted By: capitainelevure (Shared)
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| Brewer: Guillaume P | |
| Batch Size: 2.91 gal | Style: Berliner Weiss (17A) |
| Boil Size: 3.66 gal | Style Guide: BJCP 2008 |
| Color: 3.7 SRM | Equipment: BIAB guigui |
| Bitterness: 4.8 IBUs | Boil Time: 60 min |
| Est OG: 1.063 (15.5° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Three Stage |
| ABV: 6.2% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 4.91 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
1 |
| 3 lbs 4.91 oz |
pilsen (superior) (1.4 SRM) |
Grain |
2 |
| 0.35 oz |
Tettnang [4.5%] - Boil 15 min |
Hops |
3 |
| 1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
4 |
| 1.0 pkgs |
SafAle English Ale (DCL Yeast #S-04) |
Yeast |
5 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 10 days |
Hops |
6 |
Taste Notes
Notes
Ajouter Lactobacillum au moût refroidi entre 15 et 30 celsius pour 5 jours (primaire), ensuite terminer fermentation avec Safale S-04 pendant 3 jours (secondaire).
Ajouter houblon Citra (houblonnage à cru 5 jours)
Embouteillée le 19 mai, en bouteilles de 750ml et 1l.
This Recipe Has Not Been Rated
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