Berliner Weiss 
All Grain Recipe
Submitted By: mrtucker22 (Shared)
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| Batch Size: 5.00 gal | Style: Berliner Weiss (17A) |
| Boil Size: 6.74 gal | Style Guide: BJCP 2008 |
| Color: 2.1 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 3.9 IBUs | Boil Time: 15 min |
| Est OG: 1.027 (6.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.006 SG (1.4° P) | Fermentation: Ale, Two Stage |
| ABV: 2.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 2 lbs 8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 0.50 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 15 min |
Hops |
3 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
4 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
5 |
| 1.0 pkgs |
Lactobacillus Bacteria (White Labs #WLP677) |
Yeast |
6 |
Notes
Make Lacto Starter for 2-4 days before pitching (could be up to a week) - do NOT add O2 but do put on a stir plate - keep starter at about up to 100 degreees (could only get it up to 90-92)
Cool Wort to ~70 degrees - Do NOT add Oxygen to fermenter before pithcing lacto starter
Pitch lacto at 70 degrees and increase to 75 degrees over 2-4 days until desired level of sourness reached (pitched lacto for 3 days until added kolsch starter)
After initial lacto period add main sacc starter after have let fermenter cool to room temp 65-68 degrees
Then let sit for 2-4 weeks or longer - taste to judge sourness level before crashing and bottlingThis Recipe Has Not Been Rated
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