Cloudy With A Chance Of Sours 
All Grain Recipe
Submitted By: soopsman (Shared)
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| Brewer: Matt Steel | |
| Batch Size: 5.75 gal | Style: Berliner Weisse (23A) |
| Boil Size: 6.65 gal | Style Guide: BJCP 2015 |
| Color: 3.1 SRM | Equipment: Matt's BIAB |
| Bitterness: 0.0 IBUs | Boil Time: 30 min |
| Est OG: 1.043 (10.7° P) | Mash Profile: BIAB, Hochkurz |
| Est FG: 1.006 SG (1.5° P) | Fermentation: Ale, Single Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 2.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 0.70 g |
Salt (Mash 60 min) |
Misc |
4 |
| 4 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
5 |
| 4 lbs 8.00 oz |
Wheat Malt (Gambrinus) (2.3 SRM) |
Grain |
6 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
8 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
9 |
| 1.00 oz |
Amarillo [9.2%] - Dry Hop 7 days |
Hops |
10 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 7 days |
Hops |
11 |
Taste Notes
Tasty, but super tart! Next time reduce souring time to 2 days.Notes
Conduct 15 min boil after mash, chill. Pre-acidify to pH 4.0-4.3 with ~15ml lactic acid. Pitch bacteria, purge oxygen, cling wrap kettle.
SG 1.041
Left for 3 days at ~35C, pH
When target pH is reached (3.5), boil addition 15 mins adding whirlfloc and nutrient. Chill, pitch yeast.
Bacteria culture:
From Liberte Mango Kefir
1L 1.040 starter with 1/3 cup Kefir at 38C for 24 hours
Starter finishing pH: 3.6
Yeast:
2nd gen, overbuilt 1.4L starter
Pitch: 650mL (135 billion cells)
Save: 650mL (135 billion cells)This Recipe Has Not Been Rated
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