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Sixgun Sour
Berliner Weisse • All Grain • 5.5 gal
Regular mash. Pitch lacto into wort. 4 days at 124F. Boil 75 minutes. Add WLP630, ferment at 70F.
April 18, 2014 01:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 3 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 4 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.25 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 0.25 oz
Cluster -6.0 AA% pellets; boiled 20 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
-
Wyeast1007German Ale™
Wyeast1007German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Style (BJCP)
Category: 17 -Sour Ale
Subcategory: A -Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.032 | 1.028 -1.032 |  |
| Terminal Gravity: | 1.005 | 1.003 -1.006 | |
| Color: | 2.3 SRM | 2 -3 | |
| Alcohol: | 3.6% ABV | 2.8% -3.8% | |
| Bitterness: | 2.6 IBU | 3 -8 | |
Discussion
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