
B and D Das Stat
Berliner Weisse • All Grain • 4.5 gal
Basic
August 9, 2015 pm 07:21pm
Ingredients (All Grain, 4.5 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 | ![]() |