No Boil Berliner Weisse 
All Grain Recipe
Submitted By: Cadrian (Shared)
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| Batch Size: 6.00 gal | Style: Berliner Weiss (17A) |
| Boil Size: 7.28 gal | Style Guide: BJCP 2008 |
| Color: 2.3 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 3.7 IBUs | Boil Time: 0 min |
| Est OG: 1.034 (8.6° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 3.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 gal |
Columbia, SC |
Water |
1 |
| 2.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.50 g |
Calcium Chloride (Mash 61 min) |
Misc |
3 |
| 2.30 ml |
Lactic Acid (Mash 61 min) |
Misc |
4 |
| 0.90 g |
Epsom Salt (MgSO4) (Mash 61 min) |
Misc |
5 |
| 0.50 g |
Gypsum (Calcium Sulfate) (Mash 61 min) |
Misc |
6 |
| 0.30 g |
Salt (Mash 60 min) |
Misc |
7 |
| 3 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 3 lbs 8.00 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
9 |
| 1.50 oz |
Tettnang (Tettnang Tettnager) [3.9%] - Mash Hop |
Hops |
10 |
| 1.00 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
11 |
| 0.50 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
12 |
| 0.30 g |
Salt (Boil 60 min) |
Misc |
13 |
| 1.0 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
14 |
| 1.0 pkgs |
Brettanomyces Claussenii (White Labs #WLP645) |
Yeast |
15 |
| 1.0 pkgs |
Lactobacillus Bacteria (White Labs #WLP677) |
Yeast |
16 |
Notes
missed temp by 124 not 122 for protien rest.
decotion only got temp up to 133
8.75 brix at 6.25 gallons preboil
This Recipe Has Not Been Rated
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