BBW055 Das Sauer Trauben
All Grain Recipe
Submitted By: cdleonard1960 (Shared)
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Brewer: BBW | |
Batch Size: 10.00 gal | Style: Berliner Weiss (17A) |
Boil Size: 12.70 gal | Style Guide: BJCP 2008 |
Color: 3.8 SRM | Equipment: !Bora Bora Beer Works_10G_Racked |
Bitterness: 4.0 IBUs | Boil Time: 60 min |
Est OG: 1.039 (9.8° P) | Mash Profile: BBWM07 Decoction Mash, Single w/ Protein&Sacch |
Est FG: 1.002 SG (0.6° P) | Fermentation: BBW Berliner Weisse V1.0 |
ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
17.16 gal |
!!Tega Cay 2019 |
Water |
1 |
6.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
5.81 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
4.03 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
0.21 g |
Salt (Mash 60 min) |
Misc |
5 |
8 lbs 4.00 oz |
Pale Malt (Weyermann) (3.3 SRM) |
Grain |
6 |
6 lbs 4.00 oz |
Wheat - Red Malt (Briess) (2.3 SRM) |
Grain |
7 |
0.80 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
8 |
0.75 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
0.52 g |
Calcium Chloride (Sparge 60 min) |
Misc |
10 |
0.49 oz |
2nd BOIL Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
11 |
2.0 pkgs |
French Saison Ale (Mangrove Jack's #M29) |
Yeast |
12 |
2.0 pkgs |
Lactobacillus Gasserarteri Probiotic S ( #) |
Yeast |
13 |
Notes
Souring Process:
1) Mash per profile
2) Boil 60 mins
3) Cool to 115 Deg F
4) Add Phosphoric Acid to lower pH to 4.5
5) Transfer to keg
6) Pitch Lacto starter
7) Maintain 115 Deg C, test pH every 8 hours until it reaches 3.6
8) Boil again adding hops
9) Cool to 75 Deg F and pitch Saison yeast
10) Ferment using normal Ale profile
Brew Day Notes
1) Boiled 45 mins, 9.75G into 2 kegs at 1.042. After souring will top water and boil with hops additional 30 minutes, then add wtare a/r to get to 1.039 target OG.
2) Innoculated with 2 day starter of Lacto Gasseri.
3) 36 hrs - minimal lowering of pH - Lacto may not be working. This Recipe Has Not Been Rated