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Berliner Weisse
Berliner Weisse • All Grain • 20 L
After 10 Years of mash Brewing this is going to be my biggest Challenge yet and its a beer of 2.5% and only around 4 IBU's and Sour. Bugger I love Brewing
October 14, 2006 am 07:05am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 1.4 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 1.4 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 25 g
Tettnanger - 4.0 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP011 European Ale
White Labs WLP011 European Ale
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Notes
Hops FWH 10g Gypsum at Run Off Wyeast 4335 Lactobacillus Delbruckii added to the starter on Brew Day Bottled in Champagne Bottles Mash in at 38C with 10 L of water, hold for 2 hours Add near boiling water to take the mash up to 50C for 30 minutes Add near boiling water to take the mash up to 64C for 1 hour Add near boilong water to take the mash up to 77C for 15 minutes Check gravity is around 1.030 Boil the Wort for 20 minutes Let the wort rest for 15 minutes. Collect 2 litres of wort for krausen for bottle conditioning Re-Boil this to make sure its sterile and seal in a plastic container, When cool freeze till bottling day. Rack wort to a sterilised 20 L drum and keep till Starter is ready for Fermentation day Ferment at 18C for 4 days Rack to secondary at 10C for 3 days. Rack Again for bottling. Warm up the krausen and add to the second secondary Mix and bottle as normal. Lager the bottles at 16C for 2 weeks Then lager at 10C for 3 months
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: | 2.4 SRM | 2 - 3 | |
| Alcohol: | 3.5% ABV | 2.8% - 3.8% | |
| Bitterness: | 6.7 IBU | 3 - 8 | |
Discussion
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