Three Weiss Men v 6.0

All Grain Recipe

Submitted By: atlref (Shared)
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Brewer: Rainy Day Brewery
Batch Size: 11.00 galStyle: Berliner Weisse (23A)
Boil Size: 13.98 galStyle Guide: BJCP 2015
Color: 4.1 SRMEquipment: Blicham 20 Gallon RIMS Rev 2 - 80%
Bitterness: 6.0 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Batch Sparge Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 38.5

Ingredients
Amount Name Type #
16.61 gal MY WATER PROFILE COBB COUNTY Water 1
3.00 Campden Tablets (Mash 0 min) Misc 2
2.50 g Calcium Chloride (Mash 0 min) Misc 3
1.65 g Epsom Salt (MgSO4) (Mash 0 min) Misc 4
0.68 g Gypsum (Calcium Sulfate) (Mash 0 min) Misc 5
1 lbs Rice Hulls (0.0 SRM) Adjunct 6
7 lbs Wheat Malt - White (Rahr) Invy (3.5 SRM) Grain 7
4 lbs 12.00 oz Pilsner (Weyermann) inventory (1.6 SRM) Grain 8
3 lbs 8.00 oz Pale Malt - 2 Row (Rahr) INV (2.0 SRM) Grain 9
1 lbs Oats, Flaked (1.0 SRM) Grain 10
1 lbs Oats, Golden Naked INV (9.1 SRM) Grain 11
12.00 oz Acid Malt (3.0 SRM) Grain 12
3.65 g Calcium Chloride (Sparge 0 min) Misc 13
2.47 g Epsom Salt (MgSO4) (Sparge 0 min) Misc 14
1.41 ml Lactic Acid (Sparge 60 min) Misc 15
0.99 g Gypsum (Calcium Sulfate) (Sparge 0 min) Misc 16
0.00 ml Lactic Acid (Boil 60 min) Misc 17
1.50 oz Cascade [3.2%] - Boil 15 min Hops 18
2.00 Whirlfloc Tablet (Boil 5 min) Misc 19
2.00 Fermax (Boil 5 min) Misc 20
0.75 oz Cascade [3.2%] - Boil 0 min Hops 21
2 pkgs Lactobacillus Blend (Omega #OYL-605) Yeast 22
1 pkgs San Diego Harvested (Rainy Day Brewing #) Yeast 23

Taste Notes

For what its worth comp 38.5 and first place finish 29A - this was mixed berry version dings- slightly sulfry (suggestion maybe it was too young) , did not get much else in critism but only scored 15/20 on both for taste.

Notes

crushed wheat and GNO .032 crushed acid , 2 row, pils at .032 used 1 lb rice hulls pitching 602 b cells at 76% viability had some sparge issues still got it clear up but ran for a while at 146f lots of particulate into boil kettle when added 18+ ml of latic aacid to get to 4.5 24 hrs down to 3.29 at 80f but does not taste that sour 36 hrs doawn to 3.19 80F Crashed to 50F after 36 hours 3.17 at 72f after 48 hrs, start of boil 12.40 gallons starting pre-boil volume ( when transfer to souring vessel on first boil we did not have enough space 2 5 gallons and 1 2.5 gallon dumped about a .75-1.0 gallons to fit into the kegs

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