First Check In Berliner Weisse 
All Grain Recipe
Submitted By: gentlemanfarmer (Shared)
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| Brewer: RJ | |
| Batch Size: 5.00 gal | Style: Berliner Weiss (17A) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2008 |
| Color: 11.6 SRM | Equipment: My Equipment |
| Bitterness: 13.1 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: RIMS-HERMS Single Infusion, Light Body |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.85 gal |
Los Angeles, CA (East) |
Water |
1 |
| 9.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 4 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 4 lbs |
Wheat Malt (Gambrinus) (2.3 SRM) |
Grain |
4 |
| 0.25 oz |
Lemondrop [6.0%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Ginger Root (Boil 12 min) |
Misc |
6 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
| 0.75 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
8 |
| 0.50 oz |
Coriander Seed (Boil 5 min) |
Misc |
9 |
| 0.50 oz |
Lemondrop [6.0%] - Steep 60 min |
Hops |
10 |
| 0.26 gal |
Organic Pomegranate Juice - Knudsen [Primary] (40.0 SRM) |
Juice |
11 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
12 |
| 1.0 pkgs |
Lactobacillus Bacteria (White Labs #WLP677) |
Yeast |
13 |
Notes
Mash as usual. Cool wort and pitch lacto vile. 44.4 degC - 48.9 degC. Cover surface of wort with Saran wrap or something to keep oxygen off. Maintain temperature. Taste wort at intervals until desired sourness is reached (12-22 Hours).
When desired sourness is reached, immediately boil the wort for 15 minutes, adding hops and nutrient. Chill and pitch Ale yeast. Ferment as usual.This Recipe Has Not Been Rated
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