Barlinnie Weisse

All Grain Recipe

Submitted By: gusgraham (Shared)
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Brewer: Fergus Graham
Batch Size: 5.50 galStyle: Berliner Weiss (17A)
Boil Size: 6.66 galStyle Guide: BJCP 2008
Color: 3.2 SRMEquipment: My Pot and Cooler
Bitterness: 5.1 IBUsBoil Time: 15 min
Est OG: 1.044 (11.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 6.55 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
4 lbs 6.55 oz White Wheat Malt (2.4 SRM) Grain 2
0.71 oz Hallertau [4.5%] - Boil 15 min Hops 3
1.00 Whirlfloc Tablet (Boil 15 min) Misc 4
1.0 pkgs German Ale (Wyeast Labs #1007) Yeast 5

Notes

After regular mash per the schedule, boil wort for 15 minutes to sterilize. Cool to 110degF and add 1lb of pilsner malt (in a muslin bag) to innoculate with lacto. Place cling film on the wort surface, cover with lid, wrap in blanket and sit on a heating pad for 48 to 72 hrs. Track temperature and use heating pad to maintain 110degF. Start tasting at 24hrs and stop souring at the desired sourness. Boil per schedule, cool, transfer to primary and pitch yeast.

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