Berliner Weiss #1

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 90 min 4.7 IBUs 2.4 SRM 1.033 1.008 3.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Berliner Weiss 17 A 1.028 - 1.032 1.003 - 1.006 3 - 8 2 - 3 2.4 - 2.9 2.8 - 3.8 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 3 lbs 50
Wheat Malt, Ger 3 lbs 50

Hops

Name Amount Time Use Form Alpha %
Mt. Hood 28.3 g 60 min Mash Pellet 6

Yeast

Name Lab Attenuation Temperature
Lactobacillus (5335) Wyeast Labs 80% 60°F - 95°F
SafAle German Ale (K-97) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

Berliner Weiss Plan:
1. Wednesday, create 1L starter, Wyeast 5335 Lactobacillus Delbrueckii, wrap in heat blanket @ ~90 degrees. 4 oz DME per L
2. Friday, brew base berliner weiss wort, pitch Lacto starter
3. Friday, create Euro Ale yeast starter
4. Sunday, pitch European ale yeast, 1 L starter
5a. When primary is complete, rack off yeast and taste.
5b. If not sour, pitch another Lacto or Brett starter and let age for a few months.
6. When taste is good, bottle and allow to age for several months.