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Berliner Weisse |
11 Gal |
4.56% |
0 |
1.042 |
1.007 |
3.77°L |
BIAB |
30 |
Beer
1 |
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Title: Berliner Weisse - 10gal batch |
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| Boil Size: 11 Gal |
Boil Time: 0 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 0.35 |
Primary Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 09/21/2018 11:34 AM |
Notes: - Mash grain for 60 minutes @ 148. Pull bag.
- Bring to 180 degrees to pasteurized and then drop to 100 degrees.
--Add lactic to lower PH to 4.5
-Pitch good belly and let sour until 3.3 PH
-Bring to boil for 15min with hops
-Cool to pitching temps and add yeast
Alternative culture:
Yogurt Souring - Add 2-4 teaspoons of live yogurt to the starter wort. Maintain a 100-110°F (37.8-43.3°C) temperature for about 24 hours. On brew day, and after the 24 hour sour starter is finished, mash and sparge a low IBU wort as normal, boil for a few minutes, and then chill the wort down to 100-110°F (37.8-43.3°C). Pitch the yogurt starter into the wort, and hold the temperature as close to the 100-110°F |
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