BB Berliner Weisse (Rye) - Cherry/Chokeberry 
All Grain Recipe
Submitted By: flatface (Shared)
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| Brewer: BaderomsBryggeriet | |
| Batch Size: 6.08 gal | Style: Berliner Weisse (23A) |
| Boil Size: 7.18 gal | Style Guide: BJCP 2015 |
| Color: 11.7 SRM | Equipment: Grainfather |
| Bitterness: 10.6 IBUs | Boil Time: 15 min |
| Est OG: 1.054 (13.2° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Single Stage |
| ABV: 5.0% | 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 2.77 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
5 |
| 4 lbs 3.02 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
6 |
| 3 lbs 11.97 oz |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
7 |
| 0.53 oz |
Citra [12.8%] - Boil 15 min |
Hops |
8 |
| 0.35 oz |
Cascade [6.0%] - Boil 5 min |
Hops |
9 |
| 5.0 pkgs |
Nycopro Ferie (Melkesyre bakterier) (Nycomed #) |
Yeast |
10 |
| 1.5 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
11 |
| 5 lbs 8.18 oz |
Fruit - Chokeberry [Secondary] (15.2 SRM) |
Adjunct |
12 |
| 4 lbs 6.55 oz |
Fruit Puree - Cherry [Secondary] (5.1 SRM) |
Adjunct |
13 |
Taste Notes
Notes
Bærmikser:
Tropisk Berliner (10L):
- 3pk tropisk smoothie mix a 400 g (Mangao, papaya, ananas) + 1 pk mango 300g
- Tørrhumling i 7 dager (Has i sammen med frukt): 10g CITRA + 10g CASCADE
Bringerbær Berliner (10L)
- 4 pk a 400g Frosne Bringebær
Skogsbær berliner (10L)
- 4 pk a 400g frosne Skogsbær
Pasjons Berliner:
- 1 pk Fruktpuree (Pasjonsfrukt)
- Tørrhumling i 7 dager (Has i sammen med frukt): 10g CITRA + 10g CASCADE
Kirsebær:
- 3kg/10L Kirsebær
Kirsebær/Svartsurbær (10L)
- 1kg Kirsebær
- 1.5kg Svartsurbær
----------------------------------------
- Må ha Rice Hulls
- Må røre minst en gang til tross for det .... dårlig gjennomstrømning gir økt mesketid
Ref: http://sourbeerblog.com/fast-souring-lactobacillus/
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- Mash standard, and mash out on 78 DegC .... this kills other bacteria and lock in the enzymes
- Cool to 40 degrees C
- Pour into SOur fermenter vessel with heater and keep at 39 DegC
- Check the progress of your Lactobacillus fermentation via a pH meter every 12 to 24 hours. a pH around 3.6 generally equates with a tartness appropriate for styles like Berliner Weisse or Gose. A pH around 3.3 will be strongly sour, on par with many young lambic style beers.
- WHen Sour enough, Do the Boil and Hops program.
- Divide batch into 2 fermenters .... one with Berry addition and the other with Dry Hopping
My additional Procedure
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Use "Nycopro Ferie" Capsules for bacteria addition.
5 capsules for 22 liter wort
38 DegC for 20 hours gave pH 3.3
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Ferment normally and add fruit approx 7 days
Split batch in 2 x 10 liters
- 1 batch with Raspberries (1600 g per 10 liter)
- 1 batch with Woodberries (Skogsbær) (1600 g per 10 liter)
Ferment until end
Prime and bottle beer
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