Recipe Stats
Brewer:
Type:
All Grain
Boil Time:
90 min
Batch Size:
28 l
Boil Size:
35 l
Efficiency:
73.0 %
Notes
Berliner weisse for the Summer 2019 homebrewers competition.
Boil wort for 15 minutes, then cool to 40°C and leave in kettle for kettle souring. Lactobacillus starter from grain (2 days on 40°C). Acidify to a pH 3.5 (approximately 36 hours). Then boil for 90 minutes whith hops and water agents
Fermentables
| Name | Type | Color (EBC) | Amount | % |
|---|---|---|---|---|
| Pilsner (2 Row) Bel | Grain | 3.9 | 2 kg | 37.7 % |
| Chateau Wheat Malt (Blanc) | Grain | 3.9 | 1 kg | 18.9 % |
| Wheat, Flaked | Grain | 3.2 | 1 kg | 18.9 % |
| Oats, Flaked | Grain | 2 | 0.5 kg | 9.4 % |
| Candi Sugar, Light | Sugar | 19.7 | 0.1 kg | 1.9 % |
| Fruit - Lime | Adjunct | 0 | 0.7 kg | 13.2 % |
| Total: | 5.3 kg | |||
Hops
| Name | Type | Alpha | Use | Time | Amount |
|---|---|---|---|---|---|
| Crystal | Aroma | 4.1 % | Boil | 45 mins | 5 g |
| Hallertauer Mittelfrueh | Aroma | 3.5 % | Boil | 45 mins | 5 g |
| Crystal | Aroma | 4.1 % | Boil | 10 mins | 10 g |
| Hallertauer Mittelfrueh | Aroma | 3.5 % | Boil | 10 mins | 10 g |
| Total: | 30 g | ||||
Yeasts
| Name | Laboratory | Type | Form | Attenuation |
|---|---|---|---|---|
| M20 Bavarian Wheat Yeast | Mangrove Jack's | Wheat | Dry | 70 % |
Other Ingredients
| Name | Type | Use For | Use | Time | Amount |
|---|---|---|---|---|---|
| Salt | Water Agent | Water Agent | Boil | 60 mins | 7 g |
| Gypsum (Calcium Sulfate) | Water Agent | Water Agent | Boil | 60 mins | 3 g |
| Citric Acid | Water Agent | Mash pH | Mash | 120 mins | 15 g |
Mash
| Step Name | Type | Temp | Time |
|---|---|---|---|
| Protein | Temperature | 55°C | 10 min |
| Saccharification | Temperature | 70°C | 60 min |
| Mash Out | Temperature | 78°C | 5 min |
