Mark's Berliner Weiss 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 5.00 gal | Style: Berliner Weiss (17A) |
| Boil Size: 5.60 gal | Style Guide: BJCP 2008 |
| Color: 2.6 SRM | Equipment: Blichmann Equipment |
| Bitterness: 6.3 IBUs | Boil Time: 10 min |
| Est OG: 1.032 (8.0° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 3.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Buffalo, NY Water |
Water |
1 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 3 lbs |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
3 |
| 2 lbs 12.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
4 |
| 1.00 oz |
Hallertauer Hersbrucker [4.0%] - Boil 10 min |
Hops |
5 |
| 1.0 pkgs |
European Ale Yeast (Wyeast Labs #1338) |
Yeast |
6 |
Taste Notes
Judges felt sour level was a little low - add more wheat and carbonationNotes
Sour mash: Cool wort to less than 130 F, rack to a sour fermenter bucket, add handful of crushed grain, purge with CO2, maintain temp at 105F for 3 days, scoop off scum, add to boil kettle and bring to boil. Add hops at boiling for 10 minutes, proceed as usual.This Recipe Has Not Been Rated
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