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Double Spinney Weisse

Double Spinney Weisse

Berliner Weisse • All Grain • 5 gal


Berliner Weisse, formulated for Jon

April 27, 2013 at 11:21am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 2 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 6 lbs German 2-row Pils

    German 2-row Pils

  • 2 lbs Acid Malt; Castle Malting

    Acid Malt; Castle Malting

    Features: Malt processed to lower the pH level of the wort. Usage: For light Ale. Recommended mixture: up to 10%. Characteristics: Reduces wort pH and hence intensifies fermentation. Improves flavour stability.

  • 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


    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.


Grind all Grains but Keep Acid Malt separate. Mashed all grains and rice hulls except acid malt together at 150 for 60 minutes. Add Acid malt to mash for 45 minutes

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: A - Berliner Weisse

Range for this Style
Original Gravity: 1.050 1.028 - 1.032
Terminal Gravity: 1.007 1.003 - 1.006
Color: 3.7 SRM 2 - 3
Alcohol: 5.6% ABV 2.8% - 3.8%
Bitterness: 7.6 IBU 3 - 8


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