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Irving
Berliner Weisse • All Grain • 6 gal
Brewed 11/13/10. ramp mashed to 160 over 2.5 hours. Cooled to 135 and added .5 lbs of acidulated malt. Set an aquarium thermometer at 88 degrees and dropped in. No yeast or hops added yet.
November 13, 2010 pm 08:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 3.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2.5 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP029 German Ale/Kölsch
White Labs WLP029 German Ale/Kölsch
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a
Notes
pitched WLP029 48 hours later. Dropped temp to 64. 11-20-10 gravitiy at 1.006. Transferring to secondary on 12-4-10. lagering at 35 until 1-1-11. Bottling with 6 oz. dextrose.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.034 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.005 | 1.003 - 1.006 | |
| Color: | 2.2 SRM | 2 - 3 | |
| Alcohol: | 3.8% ABV | 2.8% - 3.8% | |
| Bitterness: | 2.5 IBU | 3 - 8 | |
Discussion
NHC comments
2011-04-22 1:51pm
I received a 36 Very Good and a 39 Execllent in the National Homebrew Competition with this recipe. Main comment was there was a slight acetic acid flaw. This could have been controlled by better controlling oxygen during primary.
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