BB Berliner Weisse (Rye) - Raspberry 
All Grain Recipe
Submitted By: flatface (Shared)
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| Brewer: BaderomsBryggeriet | |
| Batch Size: 6.34 gal | Style: Berliner Weisse (23A) |
| Boil Size: 7.46 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: Grainfather |
| Bitterness: 9.5 IBUs | Boil Time: 15 min |
| Est OG: 1.053 (13.0° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Single Stage |
| ABV: 4.9% | 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 9.82 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
5 |
| 4 lbs 10.08 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
6 |
| 4 lbs 3.02 oz |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
7 |
| 0.49 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 |
| 3200.00 g |
Standard Frozen Raspberry (fruits) (Primary 7 days) |
Misc |
12 |
| 1300.00 g |
Wild Rasbberry (fruits) (Primary 7 days) |
Misc |
13 |
Taste Notes
- COuld be a bit sweeter... I will raise the Mash temp to 68 DegC --- Done on v1.1
- COuld have more body .... will raise the sugar content - DOne (1.050) on v1.1
- Increased Mash time due to bad flow through ... stir after 45 minutes (v1.2)
- Replaces Yeast from US-5 to K-97 (v1.2)
- Increase from 10g NB Hops to 16g (IBU5 ->IBU8)(v1.2)
- Exchanged NB with Citra/Cascade ... IBU -> 16 (v1.3)
- Added Water CHemistry to push for more Malty mouthfeel (1.4)
- KEG Carbonation seemed too low
- Added 50% More Raspberries, increase Basemalt for increased OG (1.5)
- Increase pH to 3.3 (from 3.2) before fermenting... needs to be just a tad sweeter
- Increased Malts to increase yield a little bit (1.6)
Notes
Brewing tips:
- Needs Rice Hulls
- Need to stir from time to time ... both Wheat and Rye in the mash makes the flow really slow
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Rough Procedure:
- After mashing, cool wort to 38 DegC
- Pour wort into Sour fermenter vessel, and open and add 5 capsules of Nycopro ferie into the wort
- Keep vessel at 37 DegC until finished souring (Ensure that souring happens without adding more oxygen... Use airlock or similar)
- Check the progress of your Lactobacillus fermentation via a pH meter every 12 to 24 hours.
- WHen Sour enough (3.2-3.3), Do the Boil and Hops program as normal
- Cool wort and pour into fermenter like any other beer, add yeast and Oxygenate
- One week into the fermentation add the fruit .... we use a sanitized cloth and make small bags to keep the fruit in, so you dont get any fruit particles into the finished beer.
- WHen finished put it on bottles/keg as any other beer
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Ekstra gear needed:
- pH Meter ... preferably with automatic temperature calibration
- Buffer solution for calibrating the pH meter (4.01 + 6.85)
- PET tank with waterlock or similar to keep the wort while souring
- Heatsource that can keep the souring wort at around 37DegC for 1-3 days
- 1L Lactic Acid (may be baught in most brewshops) .... this is crisis help to get to the lower levels of the pH range if the souring stalls
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