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Bugs in the Jug
Berliner Weisse • All Grain • 2.25 gal
Berliner Weisse style beer with a lacto culture pitched with the yeast.
July 26, 2009 am 12:40am
0.0/5.0 0 ratings
Ingredients (All Grain, 2.25 gal)
- 2.5 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 0.5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1/2 oz
Hallertau - 3.5 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Lacto culture made with yogurt and cracked malt in starter wort. 4 days old, 1 cup of strained liquid pitched. Lacto pitched at ~85 F, yeast 5 hours later at 72. Efficiency listed as low, really just diluted the first runnings.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.037 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.006 | 1.003 - 1.006 | |
| Color: | 3.1 SRM | 2 - 3 | |
| Alcohol: | 4.1% ABV | 2.8% - 3.8% | |
| Bitterness: | 4.6 IBU | 3 - 8 | |
Discussion
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