Ruru Ma Berliner

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 11.89 galStyle: Berliner Weisse (23A)
Boil Size: 14.00 galStyle Guide: BJCP 2015
Color: 2.4 SRMEquipment: Kiwi Pilot Brew System
Bitterness: 0.0 IBUsBoil 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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