BB Berliner Weisse (Rye) - Passion/Ginger 
(1 ratings)
All Grain Recipe
Submitted By: flatface (Shared)
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| Brewer: BaderomsBryggeriet | |
| Batch Size: 6.34 gal | Style: Berliner Weisse (23A) |
| Boil Size: 7.46 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: Grainfather |
| Bitterness: 16.2 IBUs | Boil Time: 15 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.016 SG (4.2° P) | Fermentation: Ale, Single Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.19 gal |
Porsgrunn, Norway |
Water |
1 |
| 4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.76 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
4 |
| 6 lbs 9.82 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
5 |
| 4 lbs 10.08 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
6 |
| 4 lbs 3.02 oz |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
7 |
| 0.81 oz |
Citra [12.8%] - Boil 15 min |
Hops |
8 |
| 0.81 oz |
Cascade [6.0%] - Boil 5 min |
Hops |
9 |
| 140.00 g |
Dried Ginger Powder (Boil 0 min) |
Misc |
10 |
| 5.0 pkgs |
Nycopro Ferie (5 strains of Lactobacilicus) (Nycomed #) |
Yeast |
11 |
| 1.5 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
12 |
| 2000.00 g |
Passion Fruit Puree (Primary 7 days) |
Misc |
13 |
| 0.71 oz |
Cascade [6.9%] - Dry Hop 7 days |
Hops |
14 |
| 0.71 oz |
Citra [12.0%] - Dry Hop 7 days |
Hops |
15 |
| 0.71 oz |
Centennial [9.4%] - Dry Hop 0 days |
Hops |
16 |
Taste Notes
- COuld be a bit sweeter... I will raise the Mash temp to 68 DegC --- Done on v1.1
- COuld have more body .... will raise the sugar content - DOne (1.050) on v1.1
- Increased Mash time due to bad flow through ... stir after 45 minutes (v1.2)
- Replaces Yeast from US-5 to K-97 (v1.2)
- Increase from 10g NB Hops to 16g (IBU5 ->IBU8)(v1.2)
- Exchanged NB with CItra/Cascade ... IBU -> 16 and more dry hopping(v1.3)
- Added Ginger 6,7g/L .... 21L = 140g (v1.4) .... "To Tørste Mænd" used 10g/L
- INcreased BAsemalt for increased OG (1.5)
Notes
Fruit addition:
- 2 pk (2L) Fruit Puree (Passion Fruit)
One of my (and my wife and daughters) favourites. Brewed many times.
There are some tips and tricks to it .... feel free to contact if you would like to brew it
SOme standard rules based on experience:
1: Pre sour wort down to 4.0 - 4.4pH with Lactic Acid prior to Lactobacilicus addition.
2: Avoid normal air (or O2) during souring to avoid off flavours and tastes
3: Keep Lactovessel at 38 DegC until sour enough
4: pH around 3.2 is quite fine since adding the fruit will increase that a bit
5: You dont actually boil to "boil", just to kill the Lactobacillicus bacteria
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Berliner rye
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