Lacto Von Berliner 7gal 
All Grain Recipe
Submitted By: dshogun (Shared)
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| Brewer: David | |
| Batch Size: 7.25 gal | Style: Berliner Weiss (17A) |
| Boil Size: 9.06 gal | Style Guide: BJCP 2008 |
| Color: 4.9 SRM | Equipment: IBeX 15G Blichmann/10GThermobarrel |
| Bitterness: 3.0 IBUs | Boil Time: 60 min |
| Est OG: 1.032 (8.0° P) | Mash Profile: RIMS-HERMS Single Infusion, Light Body |
| Est FG: 1.004 SG (1.0° P) | Fermentation: Ale, Three Stage |
| ABV: 3.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.00 gal |
City of Cerritos 2018 |
Water |
1 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 1.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
4 |
| 3 lbs 12.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
5 |
| 3 lbs 12.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
6 |
| 1 lbs |
Acid Malt (3.0 SRM) |
Grain |
7 |
| 1.00 ml |
Fermcap-S (Boil 60 min) |
Misc |
8 |
| 0.50 oz |
Hallertauer [3.2%] - Boil 13 min |
Hops |
9 |
| 1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
10 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
| 0.40 gal |
Passionfruit Puree - Vintner's [Secondary] (8.0 SRM) |
Juice |
12 |
| 1.0 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
13 |
Notes
Start single RIMS infusion mash for 60 min, Sparge as normal. Boil 60 min w/no hops, looking for ph of 4.5. Primary ferment with Wyeast 5335 for 2 days at 95F, check ph which s/b 3.6-3.8. Use Lactic Acid if needed. Then boil 15 minutes again & add hops. Aerate w/O2 then ferment w/ wyeast 1007 to finish. Split into (2) 3 gal batches
1st Batch
42oz of Passion Fruit Purée added to 2ndry,
2nd Batch
2nd add 42oz of Strawberry Purée & 4 oz of Hibiscus Flowers .
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