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Weisse Squad Brew, Artifical Berliner
Berliner Weisse • All Grain • 5 gal
Pretty good fake berliner weiss. Brew it now for the dog days of summer.
April 19, 2004 am 11:22am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3 lbs
German 2-row Pils
German 2-row Pils
- 3 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .25 oz
Willamette - 3.8 AA% pellets; boiled 90 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 4 oz
88% lactic acid - (omitted from calculations)
88% lactic acid
- .5 tsp
irish moss - (omitted from calculations)
irish moss
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
A fake berliner weiss. It can fool all but the very best tasters, and did. Use this complex german step mash to pull the best out of this grain: Step Rest Start Stop Heat Infuse Infuse Infuse Step Name Time Time Temp Temp Type Temp Amount(quarts) Ratio --------------------------------------------------------------------------------- Acid 5 10 104 104 Infuse 114 5.00 0.83 Protein 5 35 122 122 Infuse 210 1.27 1.04 Low Sacc 5 10 144 144 Infuse 210 2.49 1.46 Mid Sacc 5 20 147 147 Infuse 210 0.47 1.54 Final Sacc 5 20 162 162 Infuse 210 3.26 2.08 Mash Out 5 5 168 168 Infuse 210 1.96 2.41 I know, but it is worth it. Be sure to use 1/2# of rice hulls to help you sparge this beast. Add the lactic acid after racking to the secondary. 4 oz is good for me, but 3 oz will make it a bit less tart.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.036 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.008 | 1.003 - 1.006 | |
| Color: | 2.0 SRM | 2 - 3 | |
| Alcohol: | 3.6% ABV | 2.8% - 3.8% | |
| Bitterness: | 5.4 IBU | 3 - 8 | |
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