First Check In Berliner Weisse

All Grain Recipe

Submitted By: gentlemanfarmer (Shared)
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Brewer: RJ
Batch Size: 5.00 galStyle: Berliner Weiss (17A)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 11.6 SRMEquipment: My Equipment
Bitterness: 13.1 IBUsBoil 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.

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