BBW055 Das Sauer Trauben

All Grain Recipe

Submitted By: cdleonard1960 (Shared)
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Brewer: BBW
Batch Size: 10.00 galStyle: Berliner Weiss (17A)
Boil Size: 12.70 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: !Bora Bora Beer Works_10G_Racked
Bitterness: 4.0 IBUsBoil 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.

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