Berliner Weiss Barba Negra 100L
All Grain Recipe
Submitted By: joaofavaro (Shared)
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Brewer: JOAO | |
Batch Size: 26.42 gal | Style: Berliner Weisse (23A) |
Boil Size: 28.79 gal | Style Guide: BJCP 2015 |
Color: 2.8 SRM | Equipment: Barba Negra 100l |
Bitterness: 6.7 IBUs | Boil Time: 60 min |
Est OG: 1.033 (8.2° P) | Mash Profile: Single Infusion, Light Body |
Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
ABV: 3.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
15 lbs 10.45 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
15 lbs 10.45 oz |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
12.45 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
1.16 oz |
Galaxy [14.0%] - Boil 15 min |
Hops |
4 |
3.8 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
5 |
3.8 pkgs |
WILDBREW SOUR PITCH (LALLEMAND #) |
Yeast |
6 |
Notes
Single infusion mash at 150° F for 60 minutes. Target 5.3 pH. Lauter then boil for 15 minutes. Chill to 90° F and lower wort PH to 4.3 via Lactic Acid additions. Pitch Omega Lactobacillus blend, OYL-605. Once soured to 3.5PH, return wort back to kettle and boil for another 15 minutes. Chill to 65° F and pitch yeast starter. Ferment at 65° F. On day 5, allow temperature to free rise to 70° F. Just before FG reached, transfer to secondary and rack on top of Passion Fruit Puree for 2 weeks. Cold crash when fully attenuated, add gelatin for 2-3 days. Transfer to Keg, Force carbonate to 3.0 vol. CO2.This Recipe Has Not Been Rated