All Grain Recipe
Submitted By: Sryan88 (Shared)
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| Brewer: Sean Ryan | |
| Batch Size: 11.00 gal | Style: Berliner Weiss (17A) |
| Boil Size: 14.06 gal | Style Guide: BJCP 2008 |
| Color: 2.3 SRM | Equipment: Sabco |
| Bitterness: 7.1 IBUs | Boil Time: 15 min |
| Est OG: 1.031 (7.8° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Two Stage |
| ABV: 3.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 6 lbs |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
2 |
| 1.50 oz |
Sorachi Ace [12.1%] - Mash Hop |
Hops |
3 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
4 |
| 1.0 pkgs |
European Ale (White Labs #WLP011) |
Yeast |
5 |
| 1.0 pkgs |
Lactobacillus Bacteria (White Labs #WLP677) |
Yeast |
6 |
Notes
For fermentation, we split one vial of Lacto between two carboys. 1 carboy we pitched half the vial of lacto at the same time as the vial of European Ale yeast. In the other carboy we added the other half of the Lacto and I'm going to let that go for about 4 or 5 days before I pitch the European Ale yeast.
*Update* I prefer the sourness of the version that was allowed to Sour before we added the European Ale Yeast.
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