Berliner Weiss Barba Negra 100L

All Grain Recipe

Submitted By: joaofavaro (Shared)
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Brewer: JOAO
Batch Size: 26.42 galStyle: Berliner Weisse (23A)
Boil Size: 28.79 galStyle Guide: BJCP 2015
Color: 2.8 SRMEquipment: Barba Negra 100l
Bitterness: 6.7 IBUsBoil 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.

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