Deiridh Duille (Last Leaf) / Sméar Dhubh Géar

All Grain Recipe

Submitted By: norvegicus (Shared)
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Brewer: Samhain
Batch Size: 5.00 gal	Style: Berliner Weiss (17A)
Boil Size: 6.06 gal	Style Guide: BJCP 2008
Color: 2.4 SRM	Equipment: My Equipment
Bitterness: 6.5 IBUs	Boil Time: 60 min
Est OG: 1.032 (8.1° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.005 SG (1.4° P)	Fermentation: Ale, Single Stage
ABV: 3.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 gal	Marquette	Water	1
2.00 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	4
3 lbs 5.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	5
2 lbs 4.96 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	6
1.00 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	7
0.10 oz	Simcoe [13.0%] - First Wort	Hops	8
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	9
5.00 lbs	Rhubarb (Secondary 2 weeks)	Misc	10

Notes

Deriicgk da-illa Whih.a.whoa-ih-ge Gay-ar Smay-ar ‘c’Huv Gay-ar salts added per 8 gallons of water sparge water pH 5.14 Pasteurized to 180° F for a few minutes, then cooled with immersion cooler to 95° F 1L starter of L. plantarum pitched (12 hour starter, do 36 next time, maybe warm too) starting pH 5.5 at 12:50 pm pH 3.46 at 3~6 hours, smelled smoky! boiled down too far, exposed element, got some charring, added water, boiled some more, probably too much, OG 1.036 pitched at 69° F 7/26 (10 days) kegged into 2 small kegs, added 3 lbs fresh frozen rhubarb to one and 3 lbs fresh frozen wild blackberries to one 9/11 (6.5 weeks of fruit) removed fruit and carbonated; pH of rhubarb is 3.23, pH of blackberry is 3.31

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