Berliner Weisse Recipe - Sour Base Experiment No. 2

Recipe Info

Recipe Image

Sour Base Experiment No. 2

by on
All Grain
5.5 Gallon(s)
5.5 Gallon(s)
5 min
73%
No-boil Berliner aimed at doughy/biscuit notes and lemon/yogurt-like acidity.

This recipe was cloned from Gose No. 4 w Plum and Cardamon.

Fermentables

50% - White Wheat - US
5
40
2
Mash
30% - Pilsner - DE
3
38
1
Mash
5% - Flaked Wheat - US
0.5
35
2
Mash
5% - Vienna - DE
0.5
37
4
Mash
5% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
5% - Acidulated Malt - DE
0.5
27
3
Mash

Hops

Hallertau
0.5
Pellet
Boil
30 min(s)
4.5
6.0
Hallertau
0.5
Pellet
FlameOut
0 min(s)
4.5
0.0

Yeast

Wyeast German Ale 1007
75%

Other Stuff

Gypsum
2
each
Mash
Calcium Chloride
2
each
Mash
Gypsum
2
each
Boil
Calcium Chloride
2
each
Boil
Irish Moss
1
tsp
Boil

Mash Steps

Single Step Infusion
Infusion
151
60 min

Special Instructions

1.
::::: Water :::::
2.
NYC Filtered Tap Water pH: 6.9
3.
Strike water additions: 2g gypsum; 2g calcium chloride.
4.
Add 5oz. unmilled acidulated malt to mash to control pH.
5.
Boil additions: 2g gypsum; 2g calcium chloride.
6.
::::: Brew :::::
7.
Mash in 151F.
8.
Target pH: 5.5
9.
Actual pH: 5.4
10.
Divide bittering hop addition and add a portion at first wort.
11.
Pre-acidify wort to 4.5 pH.
12.
Add Irish moss.
13.
NO BOIL. Warm wort to 173F and hold for 10 minutes.
14.
Toast 1.5oz (42g) coriander and add at flame out.
15.
Add 0.5oz Hallertau at flame out.
16.
Cool wort to 110F.
17.
OG: 1.050
18.
::::: Cellar :::::
19.
Pitch lactobacillus delbrueckii.
20.
Hold wort at 98F for 48 hours.
21.
Drop temp to 58F and pitch German Ale 1007.
22.
First week: 60F
23.
Second week: down to 55F
24.
Allow to come up to 65F at the end of primary.
25.
Cold crash.
26.
FG: 1.008 (converted from 1.020 on refractometer).
27.
Approximate ABV: 5.58
28.
Carbonate to 2.6 volumes of CO2.

Tasting Notes (0)

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Recipe Facts

Sour Base Experiment No. 2
Berliner Weisse
  • 5.50 Gallons Liters Batch Size
  • 5.50 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.050 OG
  • 1.013 FG
  • 6.0 IBU (tinseth) Bitterness
  • 0.12 BG:GU
  • 3.4° SRM Color
  • 73% Efficiency
  • 4.9% ABV Alcohol
  • 168 per 12oz Calories
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