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B and D Das Stat

B and D Das Stat

Berliner Weisse • All Grain • 4.5 gal

BandDBrewing

Basic

August 9, 2015 pm 07:21pm

0.0/5.0 0 ratings

Ingredients (All Grain4.5 gal)

  • 2.5 lbs Pilsner Malt; Rahr

    Pilsner Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 2.5 lbs White Wheat Malt; Briess

    White Wheat Malt; Briess

    Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 0.1 oz Hallertauer Hersbrucker - 4.5 AA% whole; boiled 15 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - 15 minutes (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • White Labs WLP677 Lactobacillus Delbrueckii Bacteria

    White Labs WLP677 Lactobacillus Delbrueckii Bacteria

    This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: A - Berliner Weisse

Range for this Style
Original Gravity: 1.029 1.028 - 1.032
Terminal Gravity: 1.004 1.003 - 1.006
Color: 2.5 SRM 2 - 3
Alcohol: 3.2% ABV 2.8% - 3.8%
Bitterness: 0.6 IBU 3 - 8

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