SI HI ERES, M'AGRADES 
All Grain Recipe
Submitted By: rafelherbes (Shared)
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| Brewer: Rafel | |
| Batch Size: 66.04 gal | Style: Berliner Weisse (23A) |
| Boil Size: 73.97 gal | Style Guide: BJCP 2015 |
| Color: 2.2 SRM | Equipment: SlowBeer 250L |
| Bitterness: 9.4 IBUs | Boil Time: 60 min |
| Est OG: 1.032 (8.0° P) | Mash Profile: My mash Weiss |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
| ABV: 3.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 66.04 gal |
Cala Rajada, Cisterna |
Water |
1 |
| 27 lbs 8.92 oz |
Finest Lager Malt Simpsons (1.8 SRM) |
Grain |
2 |
| 27 lbs 8.92 oz |
Wheat Malt Simpsons (2.0 SRM) |
Grain |
3 |
| 8 lbs 13.10 oz |
Dextrin Malt Simpsons (0.7 SRM) |
Grain |
4 |
| 8 lbs 13.10 oz |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 1.76 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.7%] - Boil 60 min |
Hops |
6 |
| 0.1 pkgs |
American West Coast Ale (Lallemand/Danstar #BRY-97) |
Yeast |
7 |
| 15.00 kg |
Cirereres (Secondary 5 days) |
Misc |
8 |
| 15.00 kg |
Magranes (Secondary 5 days) |
Misc |
9 |
Notes
Afegit 150 mL d'àcid Làctic per al mash (de 6.6 a 5.4)
Afegit 155 mL d'àcid Làctic per baixar el pH de 5.26 a 4.3
Esperar les hores que faci falta a 35ºC amb el lactobacillus (10g/hL) fins que el pH baixi a 3.5.
A les 22 de la nit el pH ja estava a 3.99
A les 11 del matí del dia següent, el pH ja estava a 3.20.This Recipe Has Not Been Rated
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