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 galStyle: Berliner Weisse (23A)
Boil Size: 7.46 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: Grainfather
Bitterness: 16.2 IBUsBoil 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

Ratings

Berliner rye

by Nilsovrum

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