Peche Berliner Weisse - Kettle Sour - Recipe

Peche Berliner Weisse - Kettle Sour

All Grain Recipe

Submitted By: E-Brewer (Shared)
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Batch Size: 5.00 gal	Style: Berliner Weisse (23A)
Boil Size: 6.50 gal	Style Guide: BJCP 2015
Color: 5.7 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 0.0 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.2° P)	Mash Profile: 01 Light Body Profile (148F)
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Single Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.00 oz	Acid Malt (3.0 SRM)	Grain	1
8.00 oz	White Wheat Malt (2.4 SRM)	Grain	2
4.00 oz	Oats, Flaked (1.0 SRM)	Grain	3
3 lbs 4.80 oz	Pilsner Liquid Extract (3.5 SRM)	Extract	4
3 lbs 4.80 oz	Wheat Liquid Extract (8.0 SRM)	Extract	5
1.0 pkgs	Berliner Weisse Blend (White Labs #WLP630)	Yeast	6
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	7
1.0 pkgs	Lactobacillus Delbrueckii (Wyeast Labs #4335)	Yeast	8
48.00 oz	Peach Puree (Secondary 6 weeks)	Misc	9
25.00 ml	Lactic Acid (Secondary 1 hours)	Misc	10
1.00 oz	Mt. Hood after Souring [6.0%] - Dry Hop 0 days	Hops	11

Taste Notes

So to simplify, collect wort -> boil -> chill to 90F -> pitch lacto -> wait to next day -> boil -> add hops for 15 min -> finish brew as normal.

Notes

Sep 7/15 - wort production went well. sparge water temp may have been low due to fighting with priming pump. mash temp during sparge was only 150F. droped to 100F and pitched 1L Oyl-605 starter (3-4 days old at that point). * gravity drain mash tun next time. Sep 8/15 - checked ph after ~24hrs and it was below 3.2, so I went ahead and boiled unscheduled/unprepaired. OG 1.032; PH 3.14 Sep 26/15 - SG 1.010; PH 3.07; ABV 2.9% Sep 27/15 - Raised temp to 72 and swirled. Sep 30/15 - SG 1.008; ABV 3.1% Oct 3/15 - SG 1.008; swirled again. Oct 5/15 - FG 1.008; ABV 3.1%; cold crashed.

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