Tropische Berliner Weisse 7gal

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David
Batch Size: 7.25 galStyle: Berliner Weiss (17A)
Boil Size: 9.06 galStyle Guide: BJCP 2008
Color: 4.9 SRMEquipment: IBeX 15G Blichmann/10GThermobarrel
Bitterness: 3.0 IBUsBoil 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 lbs Rice Hulls (0.0 SRM) Adjunct 2
3 lbs 12.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
3 lbs 12.00 oz Wheat Malt, Ger (2.0 SRM) Grain 4
1 lbs Acid Malt (3.0 SRM) Grain 5
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 6
1.00 ml Lactic Acid (Mash 60 min) Misc 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 mi 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 boi 15 minutes again & add hops. Aerate w/O2 then ferment w/ wyeast 1007 to finish. Split into (3) 2 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 . 3rd Batch Add Guava Purée

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