Brewed this one using the no boil method and made a 6gal and 3gal batch. The 6gal will be fermented with 5335 for 3-4 days; I’ll measure the pH and taste before jugging when it’s time to pitch S-05, I’m shooting for a pH of 3.0-3.3 but I’ll let the tasting decide. It’ll be in bottle in 3-4 weeks, adding more lacto/yeast and half will be bottled with brett-L.
The 3gal version will be fermented the same way but just a little longer on the lacto. After fermentation I’ll blend it with 2gal of my
grodziskie, age it another month then bottle. The inspiration for this came from
Hopfenstark’s Boson de Higgs which is a cross between a berliner, a rauch and a saison, it’s great stuff.
Those will be sweet for next summer
Recipe: 27 - Berliner Weisse
Style: Berliner Weisse
TYPE: All Grain
Recipe Specifications
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Batch Size (fermenter): 9,00 gal
Bottling Volume: 8,60 gal
Estimated OG: 1,030 SG
Estimated Color: 2,5 SRM
Estimated IBU: 3,9 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 75,8 %
Boil Time: 0 Minutes
Ingredients:
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Amt Name %/IBU
5 lbs Pilsner (Best Maltz) (1,7 SRM) 50,0 %
5 lbs White Wheat Malt (2,4 SRM) 50,0 %
2,0 oz Select Spalt [4,75 %] - Mash 60,0 min 3,9 IBUs
1,0 pkg Lactobacillus (Wyeast Labs #5335)
1,0 pkg S-05 Amerian Ale (Safale #S-05)
1,0 pkg Brettanomyces lambicus (White Labs #WLP653)
Mash Schedule: Decoction Mash, Double
Total Grain Weight: 10 lbs
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Name Description Step Temperat Step Time
Protein Rest Add 13,0 qt of water at 146,6 F 135,0 F 120 min
Saccharification Decoct 3,05 qt of mash and boil it 149,0 F 60 min
Mash Out Heat to 168,0 F over 10 min 168,0 F 10 min
Sparge: Fly sparge with 4,19 gal water at 168,0 F
