Sanssouci Berliner Weiße

All Grain Recipe

Submitted By: MikeLastort (Shared)
Members can download and share recipes

Brewer: Mike Lastort
Batch Size: 6.00 gal	Style: Berliner Weisse (23A)
Boil Size: 6.38 gal	Style Guide: BJCP 2015
Color: 2.7 SRM	Equipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 2.0 IBUs	Boil Time: 15 min
Est OG: 1.034 (8.5° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.006 SG (1.5° P)	Fermentation: Ale, Two Stage
ABV: 3.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.28 gal	HomeMaster RO	Water	1
6.00 ml	Lactic Acid (Mash 60 min)	Misc	2
2.77 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
2.52 g	Baking Soda (Mash 60 min)	Misc	4
1.16 g	Calcium Chloride (Mash 60 min)	Misc	5
4 lbs 8.00 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	6
3 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	7
5.84 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	8
5.29 g	Baking Soda (Sparge 60 min)	Misc	9
2.44 g	Calcium Chloride (Sparge 60 min)	Misc	10
0.50 oz	Hersbrucker [2.2%] - Boil 15 min	Hops	11
1.0 pkgs	Berliner Weisse Blend (White Labs #WLP630)	Yeast	12

Notes

Mash / sparge as normal, keep about a liter or so aside for a starter Bring to short boil (10 minutes). DO NOT ADD HOPS TO THIS INITIAL BOIL!! Chill wort to about 110F, and add enough Sauergut to bring down to 4-4.2 pH, purge O2 from kettle with blaket of CO2. Keep temperature around 100F with kettle on hot plate at medium temperature. Keep lid on kettle. Kettle sour for 24-48 hours, wait until it's about 3.3-3.5 pH. Every time lid is removed, purge again with another blanket of CO2. Want to ensure to limit contact with oxygen. While it's souring, make a starter of WLP630 in wort gathered from sparge Bring to boil to kill Lactobacillus culture in the Sauergut. Add hops, and boil for 15 minutes. Chill to around 70F, and pitch WLP630 starter. Ferment as usual at cellar temperature.

BeerSmith™ Recipes and Web Editor