BB Berliner Weisse (Rye) - Raspberry

All Grain Recipe

Submitted By: flatface (Shared)
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Brewer: BaderomsBryggeriet
Batch Size: 6.34 galStyle: Berliner Weisse (23A)
Boil Size: 7.46 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: Grainfather
Bitterness: 9.5 IBUsBoil 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

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)


Brewing tips: - Needs Rice Hulls - Need to stir from time to time ... both Wheat and Rye in the mash makes the flow really slow ------------------------------------------------------------------ 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 ---------------------------------------------------------------------------- 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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