Bai Bai 
All Grain Recipe
Submitted By: SirCasio (Shared)
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| Brewer: eleven twenty-one | |
| Batch Size: 5.25 gal | Style: Berliner Weisse (23A) |
| Boil Size: 6.05 gal | Style Guide: BJCP 2015 |
| Color: 2.6 SRM | Equipment: eleven twenty-one |
| Bitterness: 2.1 IBUs | Boil Time: 15 min |
| Est OG: 1.033 (8.3° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Ale, Two Stage |
| ABV: 3.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 items |
Probiotic Lacto (Mash 1 days) |
Misc |
1 |
| 3 lbs 8.00 oz |
Pilsner (2 Row) Ger (1.7 SRM) |
Grain |
2 |
| 3 lbs 8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
4 |
| 0.18 oz |
Cascade [8.0%] - Boil 10 min |
Hops |
5 |
| 1.0 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
6 |
| 16.00 oz |
Watermelon Essence (Bottling 0 min) |
Misc |
7 |
Notes
No sparge, recirc @ 172*F for 15 minutes to sanitize
Chil to 95*F and pitch lacto, wait a few days for pH to drop (3.5 target)
pH after pre sour : 4.5
pH after one week: 3.35
Boil 15 min to kill lacto and add some hops
Chill to 70*F and pitch wheat yeast
Add watermelon essence at packaging timeThis Recipe Has Not Been Rated
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