Black Peach Berliner Weisse -DC09

All Grain Recipe

Submitted By: dgagnon (Shared)
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Brewer: Daniel Gagnon
Batch Size: 3.17 galStyle: Berliner Weisse (23A)
Boil Size: 3.74 galStyle Guide: BJCP 2015
Color: 33.1 SRMEquipment: Pasta Pot - All Grain
Bitterness: 6.7 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.76 gal Montreal Water 1
0.63 g Chalk (Mash 60 min) Misc 2
2 lbs 3.27 oz Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 3
2 lbs 3.27 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 4
14.11 oz Carafa Special I (Weyermann) (320.0 SRM) Grain 5
0.07 oz Simcoe [13.6%] - Boil 60 min Hops 6
0.50 Whirlfloc Tablet (Boil 15 min) Misc 7
1 pkgs Berliner Weisse Blend (White Labs #WLP630) Yeast 8
4 lbs 6.55 oz Fruit - Peach (0.0 SRM) Adjunct 9
0.99 oz Saaz [3.8%] - Dry Hop 10 days Hops 10

Notes

started at around noon. strike water + grain = 149f creeped up to 152f over time. screwed up with beersmith and lost my timer. 1:50 - mash out forgot the chalk. forgot to edit the step temperature to 168f, so I put water that was not hot enough. Putting the pot on high heat to reach 168f quick. mashed out at 173f, then lauter. Pre-Boil: 15l @ 1.036 hydrometer ( 19c ) and 1.033 / 8.5 on the refractometer, started boil at around 2:35PM ended boil: 4:25PM Post-Boil: 13l @ 1.040 hydrometer (35c ) and 1.038 / 9.8 on the refractometer Cubed the peaches and removed kernels. Sanitize a pot and put the peaches in it. Poor the barely-not-boiling wort until the peaches are covered. put in the fridge. When cold, reduce to puree with a sanitize ustensil. Dump into fermentation vessel ( bucket ). Siphon the cold wort from the cooled kettle into the bucket. Pitch the yeast. Activity was starting in the morning Dry-hop (dumped in) after 1 week. Bottled after 2 weeks in the pot. Put 1 gallon in secondary.