 |
Berliner Weisse |
6 Gal |
4.99% |
13.76 |
1.056 |
1.018 |
6.64°L |
All Grain |
946 |
Beer
0 |
|
|
Title: Sourdough Blonde |
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|
| Boil Size: 7.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 09/27/2015 01:57 PM |
Notes: Kettle soured: Boil wort for 10 minutes, cool to 120 degrees then pitch a dollop of organic yoghurt (Wallaby Organic Greek yoghurt or if available, artisianal). Will use my sourdough starter as a source of lacto - it gives clean sourness in my breads. Cover wort with plastic wrap by floating it on top of the wort to exclude air. Let sour for about 12 hours, target pH 3.5-3.3. Boil and pitch as normal once the wort has soured.
Should make a wonderful base for fruit beers.
If possible, get a pitch of 002 from Tim. |
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