Berlinnerwisse 
All Grain Recipe
Submitted By: brehuh (Shared)
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| Brewer: Brian and Nate | |
| Batch Size: 10.00 gal | Style: Berliner Weisse (23A) |
| Boil Size: 14.46 gal | Style Guide: BJCP 2015 |
| Color: 3.2 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 8.7 IBUs | Boil Time: 90 min |
| Est OG: 1.041 (10.4° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.005 SG (1.4° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 7 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 1.00 oz |
Liberty [4.3%] - Boil 60 min |
Hops |
3 |
| 2.0 pkgs |
Lactobacillus Brevis (White Labs #WLP672) |
Yeast |
4 |
| 1.0 pkgs |
Dusseldorf Alt Yeast (White Labs #WLP036) |
Yeast |
5 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
6 |
Notes
We did a short 30 minute boil before pitching lacto on brew day
Pitched 2 packs of lacto brevis starter and let sour for 48 hours. we used DME instead of wheat malt (BRIAN!!), but will use wheat malt nex time for more protein for the bacteria to grow
The pH of the wort after souring was 3.43, gravity after souring was 1.027
1.2L yeast starter with one pack of Dusseldorf and one of Kolsch/german ale, OG 1.030
Primary for 6 days, final gravity of 5brix
This Recipe Has Not Been Rated
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