No Boil Berliner Weiss

All Grain Recipe

Submitted By: Kaffeedog (Shared)
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Brewer: Vince Dongarra
Batch Size: 11.00 gal	Style: Berliner Weiss (17A)
Boil Size: 11.96 gal	Style Guide: BJCP 2008
Color: 2.3 SRM	Equipment: my gear Brew Pot (15 Gal) and 70 quart cooler
Bitterness: 1.5 IBUs	Boil Time: 0 min
Est OG: 1.030 (7.5° P)	Mash Profile: Decoction Mash, Single
Est FG: 1.007 SG (1.7° P)	Fermentation: Ale, Two Stage
ABV: 3.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.00 g	Calcium Chloride (Mash 60 min)	Misc	1
6.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1 lbs	Rice Hulls (Briess) (0.0 SRM)	Adjunct	3
6 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	4
6 lbs	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	5
0.99 oz	Saaz [3.7%] - Mash Hop	Hops	6
2.0 pkgs	German Ale (Wyeast Labs #1007)	Yeast	7
2.0 pkgs	Lactobacillus Bacteria (White Labs #WLP677)	Yeast	8

Notes

This is a no boil B.W. based on the Kristen England recipe in Brewing with Wheat. Should be interesting. Pitched two-week-old lactobacillus packet into 1.9 liters of 1.040 starter wort. No stirplate. Started on kitchen counter, but moved into a cooler, with hot water bottles to keep temp above 80. Doughed in before coffee, and the water wasn't hot enough. Only hit 122F. Raised to 133 with an infusion, then followed the mash schedule. Ended up with 1.035, so watered down to 1.030 and raised temp to 160 to pasteurize. Chilled to 95, put into fermenters, and pitched the Lacto. Will add the yeast when temps get down into high 70s.

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