Burque Weisse
All Grain Recipe
Submitted By: gordonmonaghan (Shared)
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Brewer: G | |
Batch Size: 5.50 gal | Style: Berliner Weisse (23A) |
Boil Size: 6.24 gal | Style Guide: BJCP 2015 |
Color: 2.7 SRM | Equipment: BC 11g with cooler |
Bitterness: 0.0 IBUs | Boil 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.This Recipe Has Not Been Rated