Passion Ze Berliner Weisse2

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David
Batch Size: 7.00 galStyle: Berliner Weiss (17A)
Boil Size: 8.80 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: IBeX 10gal Kettle/10gal Thermobarrel
Bitterness: 3.0 IBUsBoil Time: 60 min
Est OG: 1.031 (7.9° P)Mash Profile: RIMS-HERMS Single Infusion, Light Body
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, Three Stage
ABV: 3.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.00 gal City of Cerritos Water 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
3 lbs 4.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
3 lbs 4.00 oz Wheat Malt, Ger (2.0 SRM) Grain 4
8.00 oz Acid Malt (3.0 SRM) Grain 5
1.00 ml Fermcap-S (Boil 60 min) Misc 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.50 oz Hallertauer [3.0%] - Boil 14 min Hops 8
1 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 9
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 10
0.40 gal Passionfruit Puree - Vintner's (8.0 SRM) Juice 11
1 pkgs German Ale (Wyeast Labs #1007) Yeast 12
0.50 tsp Gelatin (Secondary 5 hours) Misc 13

Notes

Start single RIMS infusion mash for 60 min, Sparge as normal. Boil 60 mi w/no hops, looking for ph of 4.5. Primary ferment with Wyeast 5335 for 2 days at 112-115F, check ph which s/b 3.6-3.8. Then boil again & add hops. Aerate w/O2 then ferment w/ wyeast1007 to finish. 1lb of Passion Fruit Purée added to 2ndry

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