Berliner Weisse 
All Grain Recipe
Submitted By: mmast (Shared)
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| Brewer: Me | |
| Batch Size: 5.50 gal | Style: Berliner Weisse (23A) |
| Boil Size: 6.33 gal | Style Guide: BJCP 2015 |
| Color: 2.4 SRM | Equipment: Equipment |
| Bitterness: 5.2 IBUs | Boil Time: 60 min |
| Est OG: 1.029 (7.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
| ABV: 3.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.00 gal |
Berliner Weisse Water |
Water |
1 |
| 3.97 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 1.98 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.10 tsp |
Lactic Acid (Mash 60 min) |
Misc |
4 |
| 1.02 g |
Chalk (Mash 60 min) |
Misc |
5 |
| 1.01 g |
Salt (Mash 60 min) |
Misc |
6 |
| 0.99 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
7 |
| 3 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 3 lbs |
Wheat Malt (Avangard) (2.0 SRM) |
Grain |
9 |
| 0.50 oz |
Hallertauer [2.5%] - Boil 60 min |
Hops |
10 |
| 1.0 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
11 |
| 1.0 pkgs |
Lactobacillus Brevis (White Labs #WLP672) |
Yeast |
12 |
Taste Notes
boil for 15 minutes. no hops yet. cool to 100F. Transfer and add Lacto. cap and keep at 100 ish for a few days.
once sour enough, boil for 30 minutes. add hops. chill, add yeast.This Recipe Has Not Been Rated
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