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Brett Spinney Weisse
Berliner Weisse • All Grain • 5 gal
Berliner Weisse, formulated for Jon
May 5, 2012 pm 09:34pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 1.97 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 2.97 lbs
German 2-row Pils
German 2-row Pils
- 1.38 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 0.5 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.
- 0.33 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Oak Wood Chips - French oak chips in primary, boiled for 10 minutes (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
-
Wyeast 5526 Brettanomyces Lambicus™
Wyeast 5526 Brettanomyces Lambicus™
This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
Notes
Mashed all grains together at 150 for 60 minutes. Added 2oz 88% lactic acid
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: | 2.4 SRM | 2 - 3 | |
| Alcohol: | 3.5% ABV | 2.8% - 3.8% | |
| Bitterness: | 8.0 IBU | 3 - 8 | |
Discussion
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