Burque Weisse

All Grain Recipe

Submitted By: gordonmonaghan (Shared)
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Brewer: G
Batch Size: 5.50 galStyle: Berliner Weisse (23A)
Boil Size: 6.24 galStyle Guide: BJCP 2015
Color: 2.7 SRMEquipment: BC 11g with cooler
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.031 (7.7° P)Mash Profile: Decoction Mash, Triple, w/mash out.
Est FG: 1.006 SG (1.6° P)Fermentation: Ale, Two Stage
ABV: 3.2%Taste Rating: 46.0

Ingredients
Amount Name Type #
4 lbs Floor-Malted Bohemian Pilsner (2.0 SRM) Grain 1
2 lbs Wheat Malt, Red (Rahr) (3.2 SRM) Grain 2
4.80 ml Lactic Acid (Mash 60 min) Misc 3
2.45 ml Lactic Acid (Mash 60 min) Misc 4
1.40 g Calcium Chloride (Mash 60 min) Misc 5
1.40 g Calcium Chloride (Mash 60 min) Misc 6
1.0 pkgs Lactobacillus Blend (Omega #OYL-605) Yeast 7
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 8
1.0 pkgs "Chad, King of the Wild Yeasts" dregs (Moi Labs #) Yeast 9
1.0 pkgs Seizoen Bretta Dregs (Logsdon #) Yeast 10

Taste Notes

12-21-18: Pours super clear, nice head that fades to nothing, no lacing. Brett is apparent in the nose. Tart up front, slight brett in finish. Not as complex as my first try, as I remember it. Very drinkable. Tartness makes me want another sip. 4-17: Scored an average of 46 in NHC first round, but didn't medal. Judges notes, "Excellent example. I could drink everyday." and "A well made example of the style. Very crisp and refreshing." Enchanted Brewing Challenge: 39. Add more carbonates to round out sourness? 9-19: Brett is better. In the nose. Tastes amazing. Seems to be improving with age. 5-14-20: Bright as can be. Sour, a little funk. Great beer.

Notes

Bru'n Water v.4.2Water Adjustments Berliner Wiesse 2 Profiles (ppm)ExistMashFinished Ca528585 Mg666 Na242424 SO4707070 Cl319090 HCO3117-105NA SO4/Cl Ratio0.8 Batch Volume5.5Gallons Total Mash4.0Gallons Mash Dilution0.0Gallons Total Sparge4.0Gallons Sparge Dilution0.0Gallons Estimated Mash pH5.20SU Mineral Additions (gm)MashSparge Gypsum 0.00.0 Calcium Chloride1.41.4 Epsom Salt0.00.0 Mag Chloride 0.00.0 Canning Salt0.00.0 Baking Soda0.0Not Recommended Chalk 0.0Not Recommended Pickling Lime0.0Not Recommended Mash Acid Additions Lactic88.0%4.8(ml) 0.0(ml) Sparge Acid Addtions Lactic88.0%2.4(ml) 0.0(ml) 5-25-18: made a starter for the lacto. 102 g of dme for 1 l of water. Boiled over. Topped up with boiled water. Not going to worry about it. 5-27: First runnings 1.066. Second runnings. 1.018. 5.75 g of 1.036 into fermenter at 22.2 C. Pitched lacto and yeast at the same time. Did not rehydrate yeast. Agitated once both were in. 5-29: Bubbling away. Made starter fro the Chad dregs, 1 liter of 1.036. Dregs are more than a year old, so I added some Azacca hops (~2 pellets). 6-1: Almost no airlock activity. Pitched brett, Chad dregs. 6-11: 1.006. Racked to secondary. 3.2 pH. Nice and lemony. Brett not there yet. 9-8-18: Not bretty. Added culture built from Logsdon Seizon Bretta dregs. 11-24: pH 3.28 at room temp. Tastes great. Will bottle tomorrow after I get bottle caps. 11-25: bottles with EC-1118 yeast added and 7.72 oz of sugar dissolved in water.

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