Black Peach Berliner Weisse -DC09
All Grain Recipe
Submitted By: dgagnon (Shared)
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|Brewer: Daniel Gagnon|| |
|Batch Size: 3.17 gal||Style: Berliner Weisse (23A)|
|Boil Size: 3.74 gal||Style Guide: BJCP 2015|
|Color: 33.1 SRM||Equipment: Pasta Pot - All Grain|
|Bitterness: 6.7 IBUs||Boil 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|
||Chalk (Mash 60 min)
|2 lbs 3.27 oz
||Pilsner (2 row) (Gambrinus) (1.6 SRM)
|2 lbs 3.27 oz
||Wheat Malt (Gambrinus) (2.3 SRM)
||Carafa Special I (Weyermann) (320.0 SRM)
||Simcoe [13.6%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Berliner Weisse Blend (White Labs #WLP630)
|4 lbs 6.55 oz
||Fruit - Peach (0.0 SRM)
||Saaz [3.8%] - Dry Hop 10 days
Notesstarted 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.