Barlinnie Weisse
All Grain Recipe
Submitted By: gusgraham (Shared)
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Brewer: Fergus Graham | |
Batch Size: 5.50 gal | Style: Berliner Weiss (17A) |
Boil Size: 6.66 gal | Style Guide: BJCP 2008 |
Color: 3.2 SRM | Equipment: My Pot and Cooler |
Bitterness: 5.1 IBUs | Boil 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.This Recipe Has Not Been Rated