LumbarPants Kettle Soured Berliner Weisse

All Grain Recipe

Submitted By: rocketpants (Shared)
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Brewer: Lumbar Pants
Batch Size: 9.51 galStyle: Berliner Weiss (17A)
Boil Size: 10.54 galStyle Guide: BJCP 2008
Color: 2.8 SRMEquipment: ** Electric Urn (30L double normal gravity) - BIAB
Bitterness: 4.3 IBUsBoil Time: 60 min
Est OG: 1.032 (8.1° P)Mash Profile: 02 BIAB, Light Body (64 deg)
Est FG: 1.005 SG (1.3° P)Fermentation: 01 Standard Ale
ABV: 3.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 ml Lactic Acid (Mash 60 min) Misc 1
18.00 ml Lactic Acid (Mash 0 min) Misc 2
7.93 IBU Support (Mash 0 min) Misc 3
6 lbs 2.77 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
5 lbs 8.18 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 5
0.94 oz Tettnang (Tettnang Tettnager) [4.0%] - Boil 15 min Hops 6
1.06 tsp Yeast Nutrient (Boil 10 min) Misc 7
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 8

Notes

Mash as usual. Cool wort and pitch IBU Support. 44.4 degC - 48.9 degC. Put lid on urn and set temp to 43ish deg. Cover with towel or somethign to keep temperature steady. Maintain temperature. Measure / Taste wort at intervals until desired sourness (3.5ph) is reached (12-22 Hours). When desired sourness is reached, immediately boil the wort for 15 minutes, adding hops and nutrient. Chill and pitch Ale yeast. Ferment as usual. Check the 15 minute boil - do we need to worry about DMS in a sour? Shoudl we boil for 60 or 90?

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