 |
Berliner Weisse |
4.5 Gal |
4.31% |
5.87 |
1.042 |
1.01 |
3.12°L |
All Grain |
325 |
Beer
1 |
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Title: Dry-hopped kettle sour #4 |
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| Boil Size: 5 Gal |
Boil Time: 10 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.75 |
Primary Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 06/17/2017 07:47 PM |
Notes: 24 hours before:
1) lacto starter with 4 tsp yogurt in 1L 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
2) prep brewing water
Collect 5 gallons run-off in same volume pot. Adjust pH to ~4.5 with 15 mL lactic acid. Pasteurize wort (10 min at 170) and cool to 110. Pitch lactobacillus and kettle sour with target pH 3.3 (took about 20 hours, much faster with teh starter).
Boil for 10 minutes. Cool and pitch wyeast kölsch with starter (approx. 130B cells).
Once finished, dry hop 2.5 gallons and add rhubarb to 2 gallons (chop 2 lbs, cook down and simmer for 10 minutes). |
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