
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 pm 01:32pm
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.
-
Wyeast 1007 German Ale™
Wyeast 1007 German 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 | ![]() |