Mark's Berliner Weiss

All Grain Recipe

Submitted By: zambron (Shared)
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Brewer: Mark Zambron
Batch Size: 5.00 galStyle: Berliner Weiss (17A)
Boil Size: 5.60 galStyle Guide: BJCP 2008
Color: 2.6 SRMEquipment: Blichmann Equipment
Bitterness: 6.3 IBUsBoil 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

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 carbonation


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.

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