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CHON Berliner Weisse Clone
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Recipe Stats
Name
*
All Grain
Type
Berliner Weisse
Style
Efficiency
%
Batch Size
*
l
Boil Size
*
l
Boil Time
*
min
Steep/Whirlpool Time
min
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
Notes
295 / 5000
OG
1.038
1.028 - 1.032
FG
1.013
1.003 - 1.006
ABV
3.2
2.8 - 3.8
IBU
7.4
3 - 8
EBC
5.8
3.9 - 5.9
Fermentables
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Pilsner (2 Row) Bel
Grain
kg
37.7 %
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Chateau Wheat Malt (Blanc)
Grain
kg
18.9 %
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Wheat, Flaked
Grain
kg
18.9 %
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Oats, Flaked
Grain
kg
9.4 %
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Candi Sugar, Light
Sugar
kg
1.9 %
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Fruit - Lime
Adjunct
kg
13.2 %
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Total:
5.3 kg
Hops
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Crystal
(4.1%)
Boil
mins
g
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Hallertauer Mittelfrueh
(3.5%)
Boil
mins
g
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Crystal
(4.1%)
Boil
mins
g
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Hallertauer Mittelfrueh
(3.5%)
Boil
mins
g
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Total:
30 g
Yeast
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Bavarian Wheat Yeast
M20
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Other Ingredients
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Salt
Boil
mins
g
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Gypsum (Calcium Sulfate)
Boil
mins
g
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Citric Acid
Mash
mins
g
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Water Profile
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Mash
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Temperature
°C
mins
clear
Temperature
°C
mins
clear
Temperature
°C
mins
clear
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Cooling time to 70°C (160°F) after boil
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