Ruru Ma Berliner 
All Grain Recipe
Submitted By: TheKiwi (Shared)
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| Brewer: Beej | |
| Batch Size: 11.89 gal | Style: Berliner Weisse (23A) |
| Boil Size: 14.00 gal | Style Guide: BJCP 2015 |
| Color: 2.4 SRM | Equipment: Kiwi Pilot Brew System |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.038 (9.6° P) | Mash Profile: Warrior Beta Gluacan Mash |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 4.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.33 gal |
Cary, NC |
Water |
1 |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 4.67 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 0.58 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 0.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 5 lbs 4.66 oz |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
6 |
| 5 lbs 4.66 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
7 |
| 5 lbs 4.66 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
8 |
| 6.45 g |
Calcium Chloride (Boil 60 min) |
Misc |
9 |
| 0.80 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
10 |
| 0.14 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
11 |
| 1.0 pkgs |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
12 |
| 1.0 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
13 |
| 2.0 pkgs |
Brettanomyces Claussenii (White Labs #WLP645) |
Yeast |
14 |
Taste Notes
Tasted beer at bottling & it was already nicely tart with a magnificent persistent head. A lovely pale straw colour with a little opacity but it still "glowed". Lovely aroma that was crazy in the fermenter when warm. Mild complexity which is bound to improve as the brett does its thing. Huge mouthfeel for a 4.2% beer! Age at bottling is 68 days.Notes
Batch size 46L. Added 730g corn sugar + 4.6g EC 1118 wine yeast for bottling.
Dennis: 18 x 750 ml bottles (13.5L) + 24 x 12 oz bottles (8.52L)
Bottled on 11/28/20
Gonna call it 4.5% ABV even though it came out at 4.2 because bottling will add a bit.
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