No Boil Berliner Weiss

All Grain Recipe

Submitted By: Kaffeedog (Shared)
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Brewer: Vince Dongarra
Batch Size: 11.00 galStyle: Berliner Weiss (17A)
Boil Size: 11.96 galStyle Guide: BJCP 2008
Color: 2.3 SRMEquipment: my gear Brew Pot (15 Gal) and 70 quart cooler
Bitterness: 1.5 IBUsBoil 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

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


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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